San Francisco, USA. 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⁺) | 2 |
| Sodium (Na⁺) | 2 |
| Chloride (Cl⁻) | 5 |
| Sulfate (SO₄²⁻) | 5 |
| Bicarbonate (HCO₃⁻) | 15 |
| Brewing numbers | |
|---|---|
| Total hardness (as CaCO₃) | 25.7 ppm |
| Alkalinity (as CaCO₃) | 12.3 ppm |
| Residual alkalinity (as CaCO₃) | 6.1 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) | 0.08 g | 0.08 g |
| Epsom salt (MgSO₄) | 0.19 g | 0.21 g |
| Chalk (CaCO₃) | 0.16 g | 0.17 g |
| Baking soda (NaHCO₃) | 0.04 g | 0.04 g |
The common salts reproduce every ion within 10%.
No single documented source identified in research for this project - a plausible approximation of San Francisco's genuinely soft municipal water (Hetch Hetchy reservoir supply), but not independently verified against a specific citable water report.