The classic, more assertively bitter version of Altbier from its home city of Düsseldorf.
The target has a sulfate-to-chloride ratio of 1.2:1 (balanced) - 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⁻) | 55 |
| Sulfate (SO₄²⁻) | 65 |
| Bicarbonate (HCO₃⁻) | 70 |
Water target is a strong practical fit for the style family. Use as an RO starting point, then verify mash pH from the actual grist.
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) | 2.03 g | 2.15 g |
| Gypsum (CaSO₄) | 1.57 g | 1.66 g |
| Epsom salt (MgSO₄) | 0.79 g | 0.84 g |
| Chalk (CaCO₃) | 0.54 g | 0.57 g |
| Baking soda (NaHCO₃) | 0.84 g | 0.89 g |
Resulting water: Ca 62.9, Mg 5.1, Na 15.2, Cl 54.8, SO4 63.6, HCO3 69.9 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical Dusseldorf Altbier grist is predicted to mash at pH 5.61, against a target of 5.40 (amber/brown color - balanced pH for malt character). To bring it down, add about 4 mL of 88% lactic acid for 5 gal (4.2 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.