A dark Czech lager with rich, sweet malt and roast or chocolate notes, balanced by soft Saaz bitterness.
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⁺) | 60 |
| Magnesium (Mg²⁺) | 5 |
| Sodium (Na⁺) | 15 |
| Chloride (Cl⁻) | 60 |
| Sulfate (SO₄²⁻) | 25 |
| Bicarbonate (HCO₃⁻) | 115 |
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) | 0.24 g | 0.26 g |
| Epsom salt (MgSO₄) | 0.80 g | 0.85 g |
| Chalk (CaCO₃) | 1.23 g | 1.30 g |
| Baking soda (NaHCO₃) | 0.84 g | 0.89 g |
Resulting water: Ca 64, Mg 5.2, Na 15.2, Cl 59.7, SO4 24.7, HCO3 114.5 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 Dark Lager grist is predicted to mash at pH 5.31, against a target of 5.45 (brown color - slightly higher pH smooths roast). To raise it, add about 1.3 g of slaked lime for 5 gal (1.4 g for 20 L).
Estimated from the style's typical color (SRM 26) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.
Czech-Style Dark Lager - these BA styles use the same water target.