An IPA fermented with Belgian yeast, adding fruity esters and spice alongside American or English hop character.
The target has a sulfate-to-chloride ratio of 2.6:1 (hop-forward, dry, crisp) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 90 |
| Magnesium (Mg²⁺) | 7 |
| Sodium (Na⁺) | 10 |
| Chloride (Cl⁻) | 60 |
| Sulfate (SO₄²⁻) | 155 |
| Bicarbonate (HCO₃⁻) | 30 |
Water chemistry is highly recipe-dependent or the style is broad/historical. Treat this as a starting hypothesis, not a style requirement.
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) | 2.23 g | 2.36 g |
| Gypsum (CaSO₄) | 4.35 g | 4.60 g |
| Epsom salt (MgSO₄) | 1.16 g | 1.22 g |
| Chalk (CaCO₃) | 0.13 g | 0.14 g |
| Baking soda (NaHCO₃) | 0.49 g | 0.51 g |
Resulting water: Ca 91.4, Mg 7, Na 10, Cl 60, SO4 153.2, HCO3 30 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical Belgian IPA grist is predicted to mash at pH 5.54, against a target of 5.35 (gold/amber color - crisp but rounded). To bring it down, add about 3.6 mL of 88% lactic acid for 5 gal (3.8 mL for 20 L).
Estimated from the style's typical color (SRM 8) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.