Antwerp, Belgium. Hard water with low residual alkalinity - suited to pale beers, with sulfate and chloride roughly in balance.
| Ion | ppm |
|---|---|
| Calcium (Ca²⁺) | 90 |
| Magnesium (Mg²⁺) | 11 |
| Sodium (Na⁺) | 37 |
| Chloride (Cl⁻) | 57 |
| Sulfate (SO₄²⁻) | 84 |
| Bicarbonate (HCO₃⁻) | 76 |
| Brewing numbers | |
|---|---|
| Total hardness (as CaCO₃) | 270 ppm |
| Alkalinity (as CaCO₃) | 62.3 ppm |
| Residual alkalinity (as CaCO₃) | -8.4 ppm |
| Sulfate-to-chloride ratio | 1.5:1 |
Salts to add to reverse-osmosis or distilled water, calculated by the BrewWaterSolver solver with the most common homebrew salts.
| Salt | 5 gal (18.9 L) | 20 L |
|---|---|---|
| Calcium chloride (CaCl₂) | 2.15 g | 2.27 g |
| Gypsum (CaSO₄) | 1.97 g | 2.08 g |
| Epsom salt (MgSO₄) | 1.77 g | 1.87 g |
| Baking soda (NaHCO₃) | 1.93 g | 2.04 g |
Closest match with these salts; it can't reach Ca 58.2 ppm vs 90, Na 30.9 ppm vs 37, SO4 95.6 ppm vs 84 exactly.
BeerSmith's brewing water reference and the CliffsNotes Beer Guide city table (identical figures: Ca 90, Mg 11, Na 37, Cl 57, SO4 84, HCO3 76). Their original measurement isn't cited.