Brewing Water: ppm from Salt Additions & the Sulfate-to-Chloride Ratio
This lesson is part of the course
In this lesson
You calculate how many mg/L of calcium, magnesium, sulfate and chloride three brewing salts add, the final water profile, its sulfate-to-chloride ratio and the gypsum needed for a target.
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Lessons in this course
- Specific Gravity from Malt: Extract Potential, Gravity Points & Efficiency Locked
- ABV from OG & FG: the Simple Formula and a More Accurate One Locked
- Apparent vs Real Attenuation in °Plato Locked
- Bitterness: IBU with the Tinseth Formula Locked
- Beer Colour: Malt Colour Units, SRM with the Morey Equation & EBC Locked
- Brewing Water: ppm from Salt Additions & the Sulfate-to-Chloride Ratio Locked
- Yeast Pitch Rate: Cells per mL per °Plato & Packs Needed Locked
- Carbonation: Priming Sugar for Target CO₂ Volumes vs Temperature Locked