Work out water chemistry salt additions instantly with clear inputs, formula shown and shareable results.
Brewing salts contribute known ion concentrations per gram per litre: gypsum gives 232.8 ppm calcium and 557.7 ppm sulphate, calcium chloride 272.6 ppm calcium and 482.3 ppm chloride, epsom salt 98.6 ppm magnesium and 389.6 ppm sulphate. The sulphate-to-chloride ratio shapes perceived bitterness against malt fullness.
Ion contributions per gram per litre
Gypsum: 232.8 Ca, 557.7 SO4; CaCl2: 272.6 Ca, 482.3 Cl; MgSO4: 98.6 Mg, 389.6 SO4
Concentration
ppm = grams x contribution / volume in litres
Around 2:1 or higher accentuates hop bitterness and dryness, suiting pale ales. Below 1:1 emphasises malt roundness, suiting stouts and English milds. Extreme ratios in either direction taste harsh or flabby.
It lowers mash pH, aids enzyme stability, promotes protein coagulation and yeast flocculation. 50-150 ppm is the usual target range; below 40 ppm mash performance suffers.