A pale, malty German export lager, fuller and slightly stronger than a Helles.
The target has a sulfate-to-chloride ratio of 1:1 (malt-leaning, balanced) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 100 |
| Magnesium (Mg²⁺) | 15 |
| Sodium (Na⁺) | 20 |
| Chloride (Cl⁻) | 130 |
| Sulfate (SO₄²⁻) | 130 |
| Bicarbonate (HCO₃⁻) | 50 |
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) | 4.96 g | 5.24 g |
| Gypsum (CaSO₄) | 2.38 g | 2.51 g |
| Epsom salt (MgSO₄) | 2.72 g | 2.87 g |
| Chalk (CaCO₃) | 0.02 g | 0.02 g |
| Baking soda (NaHCO₃) | 1.19 g | 1.25 g |
Resulting water: Ca 104.2, Mg 15.2, Na 20.1, Cl 129.6, SO4 127, HCO3 50 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical German Helles Exportbier grist is predicted to mash at pH 5.54, against a target of 5.30 (pale color - lower pH enhances crispness). To bring it down, add about 4.6 mL of 88% lactic acid for 5 gal (4.9 mL for 20 L).
Estimated from the style's typical color (SRM 5) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.
Dortmunder/European-Style Export - these BA styles use the same water target.