London, England. Moderately hard water with moderate residual alkalinity - suited to amber and brown beers, with sulfate and chloride roughly in balance.
| Ion | ppm |
|---|---|
| Calcium (Ca²⁺) | 52 |
| Magnesium (Mg²⁺) | 16 |
| Sodium (Na⁺) | 99 |
| Chloride (Cl⁻) | 60 |
| Sulfate (SO₄²⁻) | 77 |
| Bicarbonate (HCO₃⁻) | 156 |
| Brewing numbers | |
|---|---|
| Total hardness (as CaCO₃) | 195.7 ppm |
| Alkalinity (as CaCO₃) | 127.9 ppm |
| Residual alkalinity (as CaCO₃) | 81.4 ppm |
| Sulfate-to-chloride ratio | 1.3:1 |
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) | 2.25 g | 2.38 g |
| Gypsum (CaSO₄) | 0.87 g | 0.92 g |
| Epsom salt (MgSO₄) | 2.70 g | 2.86 g |
| Baking soda (NaHCO₃) | 4.09 g | 4.32 g |
Closest match with these salts; it can't reach Ca 46.2 ppm vs 52, Na 62.1 ppm vs 99 exactly.
BeerSmith's brewing water reference, matching the CliffsNotes Beer Guide table (Ca 52, Mg 16, Na 99, Cl 60, SO4 77, HCO3 156). Chosen over Palmer's How to Brew figures (Mg 32, Na 86, Cl 34, SO4 32, HCO3 104), which are far further out of ionic balance.