An amber to copper Czech lager with rich caramel or toasty malt, soft Saaz hops and a clean finish.
The target has a sulfate-to-chloride ratio of 0.4:1 (very malty, round, sweet) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 50 |
| Magnesium (Mg²⁺) | 5 |
| Sodium (Na⁺) | 10 |
| Chloride (Cl⁻) | 60 |
| Sulfate (SO₄²⁻) | 25 |
| Bicarbonate (HCO₃⁻) | 65 |
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) | 2.23 g | 2.35 g |
| Gypsum (CaSO₄) | 0.25 g | 0.26 g |
| Epsom salt (MgSO₄) | 0.80 g | 0.84 g |
| Chalk (CaCO₃) | 0.67 g | 0.71 g |
| Baking soda (NaHCO₃) | 0.49 g | 0.52 g |
Resulting water: Ca 52.3, Mg 5.2, Na 10.1, Cl 59.8, SO4 24.8, HCO3 64.9 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical Czech Amber Lager grist is predicted to mash at pH 5.62, against a target of 5.40 (amber/brown color - balanced pH for malt character). To bring it down, add about 4.1 mL of 88% lactic acid for 5 gal (4.3 mL for 20 L).
Estimated from the style's typical color (SRM 13) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.
Czech-Style Amber Lager - these BA styles use the same water target.