Palmer's Brewing Water Adjustment App Version 1.

5 (US Units)
User Input by John Palmer All Rights Reserved 2014

Menu option Units are grams, Gallons, and milliliters.

Calc. Output

Note: Estimated Beer Color (SRM) ranges are a rough estimate at best.

Step 1: Choose the desired beer style from the list to see recommended mineral ranges.

Style: 6B. Blonde Ale

Suggested
Water Mineral Calcium Magnesium Alkalinity as Sulfate Chloride Sodium Residual
Color (SRM)
Ranges for the (ppm) (ppm) CaCO3 (ppm) (ppm) (ppm) Alkalinity
Style

(ppm) 50-100 0-30 0-80 100-200 50-100 <100 (-)60-0 3-6

Step 2: Enter Source Water Profile. (Choose "Bicarbonate" or "Alkalinity" in E14.)

Source Water Calcium Magnesium Alkalinity as Sulfate Chloride Sodium

Water pH
Data (ppm) (ppm) CaCO3 (ppm) (ppm) (ppm)

(ppm) 8 2 30 0 110 72 6,64

Residual Sulfate to
Source Data Est. SRM Est. SRM
Cation Sum Anion Sum Alkalinity as Chloride
Diagnostics (Low) (High)
CaCO3 Ratio
3,7 3,7 23 0,0 6 12

Step 3: Enter a Target Residual Alkalinity Value, based on Step 1, and the volume of water you are trying
to adjust.

Target Mash Water Additional Target RA Target RA

Alkalinity to
Residual Volume Alkalinity Est. SRM Est. SRM
be Reduced
Alkalinity (gal) Needed (Low) (High)
0 26,41 23 0 4 8

Step 4: Optional: Dilute Source Water with Distilled Water (Enter Zero if not diluting.)

Total
Calcium Magnesium Sulfate Chloride Sodium
Dilution Rate Alkalinity as
(ppm) (ppm) (ppm) (ppm) (ppm)
CaCO3

0% 8 2 30 0 110 72

Adjusted Adjusted
Volume of Volume of Additional
Alkalinity to Residual Sulfate to
Source Distilled Alkalinity
be Reduced Alkalinity as Chloride
Water (gal) Water (gal) Needed
CaCO3 Ratio

26,41 0,00 23 0 23 0,0

Step 5: Optional: Add salts to brewing water to adjust RA to target value. (Enter Zeros if not adding salt.)

Gypsum Calcium Epsom Salt Calcium Baking

Canning
Salt Additions CaSO4 Chloride MgSO4 Hydroxide Soda
Salt NaCl
*2H2O CaCl2*2H2O *7H2O Ca(OH)2 NaHCO3

(grams) 28,755 0 0 0 0 0

Adjusted Adjusted
Alkalinity Alkalinity
Salt Calcium Magnesium Sulfate Chloride Sodium Residual Sulfate to
from from
Contributions (ppm) (ppm) (ppm) (ppm) (ppm) Alkalinity as Chloride
Hydroxide Bicarbonate
CaCO3 Ratio

(ppm) 67 0 0 0 160 0 0 -25 1,5

Step 6: Optional: Add Acid to brewing water to adjust RA to target value. (Enter Zero if not adding acid.)

Estimated Acid Adjustment Est. Acid Mash Water Alkalinity Anion

to Reduce Remaining Addition Addition Reduced Contribution
Residual Alkalinity to Target (ml) (ml) (as CaCO3) (ppm)

10% Phosphoric 0 0 0 0

Step 7: Result: Adjusted Water Chemistry, Final Residual Alkalinity, and estimated Beer Color Range

Final Final
Final Final Final Total Final Final Final
Final Adjusted Residual Sulfate to Est. SRM Est. SRM
Calcium Magnesium Alkalinity as Sulfate Chloride Sodium
Water Alkalinity as Chloride (Low) (High)
(ppm) (ppm) CaCO3 (ppm) (ppm) (ppm)
CaCO3 Ratio

(ppm) 75 2 30 160 110 72 -25 1,5 2 5

Suggested
Calcium Magnesium Alkalinity as Sulfate Chloride Sodium Residual
Range for Color (SRM)
(ppm) (ppm) CaCO3 (ppm) (ppm) (ppm) Alkalinity
Style
(ppm) 50-100 0-30 0-80 100-200 50-100 <100 (-)60-0 3-6

Step 8: Optional: Sparge Water pH Adjustment. See Instructions.

Target Sparge
Raw Source
Sparge Water
Water pH @
Water pH @ Volume
20C
20C (gal)

6,6 5,5 0,00

Sparge
Est. Acid Remaining
Water
Sparge Water Acidification Addition Alkalinity
Addition
(ml) (as CaCO3)
(ml)
10% Phosphoric 0 0 #¡DIV/0!