A stronger, fuller-bodied English bitter, richer in malt character than an Ordinary or Best Bitter.
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⁺) | 10 |
| Sodium (Na⁺) | 25 |
| Chloride (Cl⁻) | 105 |
| Sulfate (SO₄²⁻) | 105 |
| Bicarbonate (HCO₃⁻) | 105 |
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) | 3.99 g | 4.22 g |
| Gypsum (CaSO₄) | 2.27 g | 2.40 g |
| Epsom salt (MgSO₄) | 1.74 g | 1.83 g |
| Chalk (CaCO₃) | 0.67 g | 0.71 g |
| Baking soda (NaHCO₃) | 1.53 g | 1.62 g |
Resulting water: Ca 102.6, Mg 10, Na 25.1, Cl 104.8, SO4 103.8, 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 Strong Bitter grist is predicted to mash at pH 5.61, against a target of 5.40 (amber/brown color - balanced pH for malt character). To bring it down, add about 4 mL of 88% lactic acid for 5 gal (4.2 mL for 20 L).
Estimated from the style's typical color (SRM 12) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.
Classic English-Style Pale Ale, Extra Special Bitter - these BA styles use the same water target.