A pale, lightly smoked, sour German wheat ale, tart and refreshing with a subtle smoky edge.
The target has a sulfate-to-chloride ratio of 0.2:1 (very malty, round, sweet) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 50 |
| Magnesium (Mg²⁺) | 5 |
| Sodium (Na⁺) | 5 |
| Chloride (Cl⁻) | 90 |
| Sulfate (SO₄²⁻) | 20 |
| Bicarbonate (HCO₃⁻) | 10 |
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) | 3.39 g | 3.58 g |
| Gypsum (CaSO₄) | 0.07 g | 0.08 g |
| Epsom salt (MgSO₄) | 0.81 g | 0.85 g |
| Chalk (CaCO₃) | 0.02 g | 0.02 g |
| Baking soda (NaHCO₃) | 0.15 g | 0.15 g |
Resulting water: Ca 53.1, Mg 5.2, Na 5.1, Cl 89.4, SO4 19.8, HCO3 10 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical Lichtenhainer grist is predicted to mash at pH 5.71, against a target of 5.30 (pale color - lower pH enhances crispness). To bring it down, add about 7.7 mL of 88% lactic acid for 5 gal (8.1 mL for 20 L).
Estimated from the style's typical color (SRM 4) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.