A strong, malty American ale, often with notable hop character, bridging pale ale and barleywine strength.
The target has a sulfate-to-chloride ratio of 2:1 (hop-forward, dry, crisp) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 90 |
| Magnesium (Mg²⁺) | 8 |
| Sodium (Na⁺) | 15 |
| Chloride (Cl⁻) | 60 |
| Sulfate (SO₄²⁻) | 120 |
| Bicarbonate (HCO₃⁻) | 85 |
Useful starting target, but recipe composition or regional interpretation can materially change the optimum. Verify mash pH and sensory balance.
Salts to add to reverse-osmosis or distilled water to reach this target, calculated by the BrewWaterSolver solver with the most common homebrew salts (calcium chloride, gypsum, Epsom salt, chalk and baking soda).
| Salt | 5 gal (18.9 L) | 20 L |
|---|---|---|
| Calcium chloride (CaCl₂) | 2.24 g | 2.36 g |
| Gypsum (CaSO₄) | 3.10 g | 3.28 g |
| Epsom salt (MgSO₄) | 1.34 g | 1.42 g |
| Chalk (CaCO₃) | 0.78 g | 0.82 g |
| Baking soda (NaHCO₃) | 0.83 g | 0.88 g |
Resulting water: Ca 89.8, Mg 8, Na 15, Cl 60, SO4 120.1, HCO3 85 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical American Strong Ale grist is predicted to mash at pH 5.60, against a target of 5.35 (gold/amber color - crisp but rounded). To bring it down, add about 4.8 mL of 88% lactic acid for 5 gal (5 mL for 20 L).
Estimated from the style's typical color (SRM 10) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.