A pale, strong German lager combining Bock's malty strength with a lighter, Helles-like color.
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⁺) | 5 |
| Sodium (Na⁺) | 10 |
| Chloride (Cl⁻) | 70 |
| Sulfate (SO₄²⁻) | 55 |
| Bicarbonate (HCO₃⁻) | 35 |
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) | 2.62 g | 2.77 g |
| Gypsum (CaSO₄) | 1.28 g | 1.35 g |
| Epsom salt (MgSO₄) | 0.78 g | 0.82 g |
| Chalk (CaCO₃) | 0.21 g | 0.22 g |
| Baking soda (NaHCO₃) | 0.49 g | 0.51 g |
Resulting water: Ca 60.9, Mg 5, Na 10, Cl 69.9, SO4 54.7, HCO3 35 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical Helles Bock grist is predicted to mash at pH 5.58, against a target of 5.30 (pale color - lower pH enhances crispness). To bring it down, add about 5.2 mL of 88% lactic acid for 5 gal (5.5 mL for 20 L).
Estimated from the style's typical color (SRM 5.5) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.