Pilsen (Plzeň), Czech Republic. Very soft water with low residual alkalinity - suited to pale beers, with sulfate and chloride roughly in balance.
| Ion | ppm |
|---|---|
| Calcium (Ca²⁺) | 7 |
| Magnesium (Mg²⁺) | 3 |
| Sodium (Na⁺) | 2 |
| Chloride (Cl⁻) | 5 |
| Sulfate (SO₄²⁻) | 5 |
| Bicarbonate (HCO₃⁻) | 25 |
| Brewing numbers | |
|---|---|
| Total hardness (as CaCO₃) | 29.8 ppm |
| Alkalinity (as CaCO₃) | 20.5 ppm |
| Residual alkalinity (as CaCO₃) | 13.7 ppm |
| Sulfate-to-chloride ratio | 1.0:1 |
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 |
|---|---|---|
| Calcium chloride (CaCl₂) | 0.07 g | 0.08 g |
| Epsom salt (MgSO₄) | 0.21 g | 0.22 g |
| Chalk (CaCO₃) | 0.25 g | 0.26 g |
| Baking soda (NaHCO₃) | 0.14 g | 0.15 g |
The common salts reproduce every ion within 10%.
Commonly attributed to John Palmer's How to Brew (as cited directly by the BJCP's own exam study guide); BrewWaterSolver's figures diverge somewhat from Palmer's published table, though both agree Pilsen's water is exceptionally soft and low-mineral - see the burton entry's note for why the exact numbers vary.