Munich, Germany. Hard water with high residual alkalinity - suited to dark, roasty beers, with a sulfate-forward balance that sharpens hop bitterness.
| Ion | ppm |
|---|---|
| Calcium (Ca²⁺) | 82 |
| Magnesium (Mg²⁺) | 20 |
| Sodium (Na⁺) | 4 |
| Chloride (Cl⁻) | 2 |
| Sulfate (SO₄²⁻) | 16 |
| Bicarbonate (HCO₃⁻) | 320 |
| Brewing numbers | |
|---|---|
| Total hardness (as CaCO₃) | 287.1 ppm |
| Alkalinity (as CaCO₃) | 262.4 ppm |
| Residual alkalinity (as CaCO₃) | 192.2 ppm |
| Sulfate-to-chloride ratio | 8.0:1 |
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 |
|---|---|---|
| Epsom salt (MgSO₄) | 0.84 g | 0.89 g |
| Chalk (CaCO₃) | 4.69 g | 4.96 g |
| Baking soda (NaHCO₃) | 0.09 g | 0.09 g |
Closest match with these salts; it can't reach Ca 102.3 ppm vs 82, Mg 5.4 ppm vs 20 exactly.
Chalk (CaCO₃) doesn't dissolve well directly in mash or sparge water without dissolved CO₂ - slurry it in carbonated water (e.g. sparkling water) before adding it, rather than mixing it into still water or sprinkling it in dry, or the calculated amount may not fully dissolve. How to dissolve chalk with CO₂
Brewers historically boiled Munich water to drop out carbonate hardness before brewing pale beers. Boiled, it keeps roughly Ca 40 and HCO₃ 29 ppm (from 82 and 320). Open the decarbonated profile in the solver.
Commonly attributed to John Palmer's How to Brew (as cited directly by the BJCP's own exam study guide); BrewWaterSolver's figures diverge from Palmer's published table - see the burton entry's note for why that happens.