An IPA with added caramel and toasty malt character from darker malts, balanced against bold hop bitterness.
The target has a sulfate-to-chloride ratio of 2.3:1 (hop-forward, dry, crisp) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 100 |
| Magnesium (Mg²⁺) | 10 |
| Sodium (Na⁺) | 15 |
| Chloride (Cl⁻) | 55 |
| Sulfate (SO₄²⁻) | 125 |
| Bicarbonate (HCO₃⁻) | 145 |
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) | 2.04 g | 2.15 g |
| Gypsum (CaSO₄) | 2.90 g | 3.06 g |
| Epsom salt (MgSO₄) | 1.74 g | 1.84 g |
| Chalk (CaCO₃) | 1.70 g | 1.80 g |
| Baking soda (NaHCO₃) | 0.84 g | 0.88 g |
Resulting water: Ca 104, Mg 10.1, Na 15.1, Cl 54.9, SO4 122.4, HCO3 144.7 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical Brown IPA grist is predicted to mash at pH 5.50, against a target of 5.45 (brown color - slightly higher pH smooths roast). To bring it down, add about 1 mL of 88% lactic acid for 5 gal (1 mL for 20 L).
Estimated from the style's typical color (SRM 22) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.