A Tripel brewed within the authentic Trappist monastery tradition, otherwise sharing the same strong, dry, spicy character.
The target has a sulfate-to-chloride ratio of 0.7:1 (malt-leaning, balanced) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 70 |
| Magnesium (Mg²⁺) | 7 |
| Sodium (Na⁺) | 15 |
| Chloride (Cl⁻) | 100 |
| Sulfate (SO₄²⁻) | 65 |
| Bicarbonate (HCO₃⁻) | 30 |
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) | 3.79 g | 4.00 g |
| Gypsum (CaSO₄) | 1.31 g | 1.38 g |
| Epsom salt (MgSO₄) | 1.17 g | 1.24 g |
| Baking soda (NaHCO₃) | 0.71 g | 0.75 g |
Resulting water: Ca 73.6, Mg 7.1, Na 13.3, Cl 99.5, SO4 63.7, HCO3 30.3 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 Tripel (Trappist) grist is predicted to mash at pH 5.56, against a target of 5.30 (pale color - lower pH enhances crispness). To bring it down, add about 4.9 mL of 88% lactic acid for 5 gal (5.2 mL for 20 L).
Estimated from the style's typical color (SRM 5.5) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.