A historic, low-strength, sweet, dark English ale with mild malt character.
The target has a sulfate-to-chloride ratio of 0.6:1 (malt-leaning, balanced) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 100 |
| Magnesium (Mg²⁺) | 10 |
| Sodium (Na⁺) | 30 |
| Chloride (Cl⁻) | 135 |
| Sulfate (SO₄²⁻) | 75 |
| Bicarbonate (HCO₃⁻) | 105 |
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) | 5.16 g | 5.46 g |
| Gypsum (CaSO₄) | 1.27 g | 1.35 g |
| Epsom salt (MgSO₄) | 1.74 g | 1.83 g |
| Chalk (CaCO₃) | 0.46 g | 0.49 g |
| Baking soda (NaHCO₃) | 1.88 g | 1.99 g |
Resulting water: Ca 102.8, Mg 10, Na 30.2, Cl 134.7, SO4 74.3, HCO3 104.9 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical London Brown Ale grist is predicted to mash at pH 5.46, against a target of 5.40 (amber/brown color - balanced pH for malt character). To bring it down, add about 1.1 mL of 88% lactic acid for 5 gal (1.2 mL for 20 L).
Estimated from the style's typical color (SRM 18) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.