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Water treatment for brewing – salts, acid and pH measurement
Water treatment means adding salts and acid to your brewing liquor so the mineral content and pH suit the beer style. Here you will find calcium chloride, calcium sulphate (gypsum), magnesium sulphate, calcium carbonate, sodium bicarbonate and lactic acid, plus pH meters and a precision scale for small amounts. With soft water, adding salts is usually all you need.
The salts and what they do
| Salt | Adds | Used for |
|---|---|---|
| Calcium chloride (CaCl2) | Calcium and chloride | Fuller malt character, supports fermentation |
| Calcium sulphate (gypsum) | Calcium and sulphate | Drier, crisper hop bitterness |
| Magnesium sulphate (Epsom salt) | Magnesium and sulphate | Yeast nutrient, hop character |
| Calcium carbonate (chalk) | Calcium and carbonate | Raises pH in dark beers |
| Sodium bicarbonate (baking soda) | Sodium and bicarbonate | Raises pH, with chalk in dark beers |
| Lactic acid 80% | Acid | Lowers pH in mash and sparge water |
How to get started
The simplest option is the water treatment starter kit. It contains a Milwaukee pH meter with electrode storage solution, calcium sulphate, calcium chloride, calcium carbonate, magnesium sulphate, sodium bicarbonate and lactic acid. Bought separately, calcium chloride 77% and calcium sulphate (gypsum) are the most used, and both also come in 1 kg.
To lower pH, use Vinoferm lactic acid 80%. Only a little is needed, so measure with the Milwaukee PH55 Pro pH meter, which has ±0.1 pH accuracy, 2-point calibration and automatic temperature compensation. Salts are often dosed in grams or tenths of a gram, and the Blade Scale weighs up to 1000 g with 0.1 g resolution.
Read more in the blog article on water treatment for brewing. Breweries will find salts in larger packs under water treatment in the professional range, available in Norway only.
Frequently asked questions about brewing water
Do I have to adjust my water to brew beer?
No, but it gives you more control over flavour and mash pH. Soft water contains few minerals, so adding salts to suit the style is usually enough.
What is the difference between calcium chloride and gypsum?
Both add calcium. Calcium chloride adds chloride, which brings out malt and fullness. Gypsum adds sulphate, which makes hop bitterness drier and more pronounced.
How much lactic acid do I need to lower pH?
12.5 ml (15 g) of 80% lactic acid per 10 litres raises acidity by 1 g/l. Very little is needed to lower pH, so add a small amount at a time and measure with a pH meter or strips.
What does calcium carbonate do in brewing water?
Calcium carbonate (chalk) raises pH and is used in dark beers, where dark malts would otherwise lower the pH. 1 g per 10 litres of water gives 50 mg/l carbonate.
Related
- Measuring and lab equipment – pH meters, hydrometers and refractometers.
- Enzymes and more – enzymes, acids and potassium chloride.
- Malt – base malt and speciality malt.
- All brewing additives
