A pale, lightly smoked Polish wheat ale, tart and refreshing with a distinctive smoky character.
The target has a sulfate-to-chloride ratio of 0.8:1 (malt-leaning, balanced) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 60 |
| Magnesium (Mg²⁺) | 8 |
| Sodium (Na⁺) | 10 |
| Chloride (Cl⁻) | 80 |
| Sulfate (SO₄²⁻) | 65 |
| Bicarbonate (HCO₃⁻) | 30 |
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) | 3.01 g | 3.18 g |
| Gypsum (CaSO₄) | 1.16 g | 1.22 g |
| Epsom salt (MgSO₄) | 1.37 g | 1.45 g |
| Chalk (CaCO₃) | 0.13 g | 0.13 g |
| Baking soda (NaHCO₃) | 0.49 g | 0.52 g |
Resulting water: Ca 63.2, Mg 8.1, Na 10.1, Cl 79.6, SO4 63.4, HCO3 30 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical Gratzer grist is predicted to mash at pH 5.72, against a target of 5.30 (pale color - lower pH enhances crispness). To bring it down, add about 7.9 mL of 88% lactic acid for 5 gal (8.3 mL for 20 L).
Estimated from the style's typical color (SRM 3.5) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.
Breslau-Style Schoeps, Grodziskie - these BA styles use the same water target.