Brewing Water Salts and Equipment

Uses the actual solver for the style you pick, for the water you treat per brew (strike + sparge) - not a rough guess. Amounts below are annotated directly on the cards.

Split across my styles instead of one

Measured, not a guess: leave-one-out and forward-selection testing across all 273 BJCP + BA styles, weighted by how often each style is actually brewed, using the real solver. Full methodology in the Help page.

Start with these 4 - picked 1st-4th in forward-selection, weighted by popularity:

Gypsum, Calcium chloride, Baking soda, Epsom salt

Add if you brew dark/high-alkalinity or chloride-forward styles:

Chalk (a secondary alkalinity source alongside baking soda, with no sodium side effect); Potassium chloride (chloride with no calcium, magnesium or sodium side effect)

For replicating bottled mineral waters rather than brewing. Measured the same way as the brewing set - forward-selection across all 261 mineral waters in the library with the real solver - scoring each water's error by ion charge. Potassium salts are left out: the solver doesn't track potassium, and real mineral waters contain only a few mg/L of it.

Start with these:

Gypsum, Epsom salt, plus one alkalinity salt for the kind of water:

• Sparkling waters: Chalk - the biggest single win (most mineral waters are calcium-bicarbonate type), but it only dissolves with CO₂ - how to dissolve chalk.
• Still waters: Baking soda - dissolves easily without CO₂.

Add for fuller coverage:

Magnesium chloride, Table salt. Calcium chloride adds little here - mineral waters are low in chloride.

Select the styles you actually brew, and the badges below switch from the general 273-style ranking to one based on your own mix - plus "How much should I buy?" can total up all of them at once instead of one at a time.

No styles added yet - showing the general ranking below.