A strong, dark version of German wheat beer, combining bold banana-clove esters with rich malt sweetness and warming alcohol.
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⁺) | 15 |
| Chloride (Cl⁻) | 70 |
| Sulfate (SO₄²⁻) | 55 |
| Bicarbonate (HCO₃⁻) | 70 |
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) | 0.85 g | 0.90 g |
| Epsom salt (MgSO₄) | 1.37 g | 1.44 g |
| Chalk (CaCO₃) | 0.54 g | 0.57 g |
| Baking soda (NaHCO₃) | 0.84 g | 0.89 g |
Resulting water: Ca 62.5, Mg 8.1, Na 15.1, Cl 69.8, SO4 54.1, HCO3 69.9 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical Weizenbock 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 17) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.
South German-Style Weizenbock - these BA styles use the same water target.