A stout brewed or conditioned with coffee, adding pronounced roasted coffee character atop the base stout's roastiness.
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⁺) | 100 |
| Magnesium (Mg²⁺) | 10 |
| Sodium (Na⁺) | 20 |
| Chloride (Cl⁻) | 85 |
| Sulfate (SO₄²⁻) | 60 |
| Bicarbonate (HCO₃⁻) | 180 |
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) | 3.21 g | 3.39 g |
| Gypsum (CaSO₄) | 0.78 g | 0.82 g |
| Epsom salt (MgSO₄) | 1.73 g | 1.83 g |
| Chalk (CaCO₃) | 2.04 g | 2.16 g |
| Baking soda (NaHCO₃) | 1.18 g | 1.25 g |
Resulting water: Ca 102, Mg 10, Na 20.1, Cl 84.9, SO4 59.7, HCO3 179.8 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical Coffee Stout grist is predicted to mash at pH 5.34, against a target of 5.50 (dark color - higher pH balances roast bitterness). To raise it, add about 1.5 g of slaked lime for 5 gal (1.6 g for 20 L).
Estimated from the style's typical color (SRM 35) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.
Coffee Beer - these BA styles use the same water target.