Water Chemistry Salt Additions Calculator

Work out water chemistry salt additions instantly with clear inputs, formula shown and shareable results.

About Water Chemistry Salt Additions Calculator

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.

Formulas

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

Worked example

With the default values below, Water Chemistry Salt Additions Calculator returns Sulphate To Chloride Ratio of 2.7166. Change any input above and every figure here is recalculated in your browser.

Inputs used

Water Volumeminimum 0 L: 30 L
Calcium Sulphate (gypsum)minimum 0 g: 4 g
Calcium Chlorideminimum 0 g: 2 g
Magnesium Sulphate (epsom)minimum 0 g: 1 g

Results

Sulphate To Chloride Ratio: 2.7166
Calcium: 49.213
Sulphate: 87.347
Chloride: 32.153

Step by step

1Values used
2Ion contributions per gram per litre
3Concentration
4Sulphate To Chloride Ratio= 2.7166
5Calcium= 49.213
6Sulphate= 87.347
7Chloride= 32.153

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to 4 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

What sulphate to chloride ratio suits which beer?

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.

Why is calcium important?

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.