FAQ
Question: How do I build a water profile for a specific beer style?
Answer:
Start with demineralised brewing water (RO or distilled), then add salts and/or drinking water to match the water profile for the style:
Gypsum (CaSO₄): Boosts sulphate for hop-forward beers.
Calcium chloride (CaCl₂): Boosts chloride for malt richness.
Epsom salt (MgSO₄), sodium bicarbonate: Adjust magnesium and alkalinity.
Control calcium, RA and sulphate-to-chloride ratio to hit the beer style target (Burton-on-Trent for pale ales, Pilsen for lagers, Dublin for stouts).