# Water

## Overview

Water profiles store the mineral content and characteristics of your water sources. Use them to replicate famous brewing waters, save your local water reports, or create target profiles for different beer styles.

## How to Use

1. **Create Profile**: Go to Profiles → Water → tap + button
2. **Name Your Profile**: Use descriptive names (e.g., "Local Tap Water", "Burton-on-Trent")
3. **Enter Mineral Content** (in ppm/mg/L):
   * Calcium (Ca)
   * Magnesium (Mg)
   * Sodium (Na)
   * Chloride (Cl)
   * Sulfate (SO4)
   * Bicarbonate (HCO3)
4. **Add pH**: Enter measured or reported pH
5. **Save Profile**: Store for use in recipes
6. **Apply to Recipe**: Select as source or target water in recipe water calculator

## Key Minerals

### Calcium (Ca) - 50-150 ppm typical

* Essential for enzyme function and yeast health
* Promotes clarity and stability
* Lowers mash pH

### Magnesium (Mg) - 10-30 ppm typical

* Yeast nutrient (required in small amounts)
* Contributes to mash pH
* Can add bitter/sour taste at high levels

### Sodium (Na) - 0-150 ppm typical

* Enhances mouthfeel and sweetness at low levels
* Can taste salty or harsh above 150 ppm
* Accentuates malt character

### Chloride (Cl) - 0-250 ppm typical

* Enhances fullness and sweetness
* Emphasizes malt character
* Balances with sulfate

### Sulfate (SO4) - 0-350 ppm typical

* Enhances hop bitterness and dryness
* Creates crisp, clean finish
* Key for hoppy styles

### Bicarbonate (HCO3) - 0-250 ppm typical

* Raises mash pH (alkalinity)
* Needed for dark beers
* Can cause harsh flavors in pale beers

![Enter your water report values as ppm (mg/l)](https://771697612-files.gitbook.io/~/files/v0/b/gitbook-legacy-files/o/assets%2F-LEzhWP2LGeXaKgS2qr4%2F-LFwuCLfoX6hfPfYTi9M%2F-LFwu_LgwZDPkgaINYhY%2Fimage.png?alt=media\&token=4924c89e-3429-4735-bd50-22cbc6fc32b1)

## Classic Water Profiles

### Soft Water

**Pilsen** (Czech Pilsner)

* Ca: 7, Mg: 2, Na: 2, SO4: 6, Cl: 5, HCO3: 16
* Extremely soft, ideal for delicate lagers

**Distilled/RO Water**

* All minerals: 0 ppm
* Starting point for building custom profiles

### Balanced Water

**Yellow Balanced** (General Purpose)

* Ca: 50, Mg: 10, Na: 25, SO4: 75, Cl: 65, HCO3: 50
* Good for most ale styles

**London** (Porter/Mild)

* Ca: 70, Mg: 6, Na: 15, SO4: 40, Cl: 38, HCO3: 166
* Carbonate water for dark beers

### Hoppy Water

**Burton-on-Trent** (IPA/Bitter)

* Ca: 295, Mg: 45, Na: 55, SO4: 725, Cl: 25, HCO3: 320
* Extreme sulfate for hop expression

**Yellow Hoppy** (Modern IPA)

* Ca: 75, Mg: 10, Na: 10, SO4: 150, Cl: 50, HCO3: 0
* Balanced hoppy profile, SO4:Cl = 3:1

### Malty Water

**Munich** (Dark Lager)

* Ca: 75, Mg: 18, Na: 2, SO4: 10, Cl: 2, HCO3: 152
* Moderate carbonate for malty lagers

**Edinburgh** (Scottish Ale)

* Ca: 125, Mg: 25, Na: 55, SO4: 140, Cl: 60, HCO3: 225
* Higher minerals for malt-forward styles

**Dublin** (Stout)

* Ca: 115, Mg: 4, Na: 12, SO4: 53, Cl: 19, HCO3: 315
* High carbonate for roasted grains

## Computed Water Stats

The water profile view displays the following calculated values based on your mineral content:

* **SO4/Cl Ratio**: Sulfate to Chloride ratio
* **Hardness**: Calculated water hardness
* **Alkalinity**: Calculated water alkalinity
* **Residual Alkalinity**: Calculated residual alkalinity
* **Cations and Anions**: Ion totals with ion balance display

## SO4:Cl Ratio

The sulfate to chloride ratio influences beer character:

* **< 0.5** - Very malty, full, sweet
* **0.5-1.0** - Malty, balanced toward malt
* **1.0-2.0** - Balanced
* **2.0-3.0** - Hoppy, balanced toward hops
* **> 3.0** - Very hoppy, dry, crisp

### Examples by Style

* **NEIPA**: 1:2 ratio (Cl emphasized)
* **West Coast IPA**: 3:1 ratio (SO4 emphasized)
* **Pilsner**: 1:1 ratio (balanced)
* **Stout**: 1:1 ratio (balanced)

## Water Report Conversion

A spreadsheet that can be used to convert values for water profiles can be found [here](https://docs.google.com/spreadsheets/d/1b3WFB2GPOA0w-lvV1M4P9ZhfnN-EjtGGDRgPpzmGArY/edit?usp=sharing).

Brewfather uses ppm values for the water profile, so your water report has to be converted to this. Below you will find help converting your values to ppm.

1 **mg/L** = 1 ppm

From **Alkalinity mmol/l** to ppm Bicarbonate HCO3: **multiply by 61**\
From **Alkalinity mg/l CaCO3** to ppm Bicarbonate HCO3: **multiply by 1.22**\
\&#xNAN;*From Alkalinity mmol/l to mg/l CaCO3: multiply by 50*\
\
1000 **ug/L** = 1 ppm\
**ug/L** / 1000 = ppm

### Ion Conversion

Calcium as **CaCO3** ppm \* 0.401 = **Calcium (Ca)** ppm\
Magnesium as **CaCO3** ppm \* 0.243 = **Magnesium (Mg)** ppm\
Sulfate as Sulfur ppm as **SO4-S** \* 3 = **Sulfate (SO4)** ppm\
Bicarbonate as **CaCO3** ppm \* 1.22 = **Bicarbonate (HCO3)** ppm\
\
US Hardness *grains/gallon* \* **6.86** = **Calcium (Ca)** ppm\
°Clark / °e (English) Hardness *grain/imp gallon* \* **5.71** = **Calcium (Ca)** ppm\
German Hardness (°dH, deutsche Härte) \* **7.14** = **Calcium (Ca)** ppm\
Calcium Hardness mEq/L or mval \* **20** = **Calcium (Ca)** ppm\
\
Carbonate Hardness dKH \* **21.8** = **Bicarbonate (HCO3)** ppm\
**Alkalinity mEq/L** or mval \* **61** = **Bicarbonate (HCO3)** ppm\
\
\&#xNAN;*Minor Ions (Currently not in use)*\
\&#xNAN;*Carbonate as **CaCO3 ppm** \* 0.6 = Carbonate (CO3) ppm*\
\&#xNAN;*Nitrate as Nitrogen **ppm as NO3-N** \* 4.43 = Nitrate (NO3) ppm*

### pH

If the water report does not include the pH you can use 8.0 as pH.

## Example: Reading a Water Report

A typical municipal water report might list:

| Report Value                 | Brewfather Field  | Conversion              |
| ---------------------------- | ----------------- | ----------------------- |
| Calcium: 45 mg/L             | Ca: **45** ppm    | Direct (1 mg/L = 1 ppm) |
| Magnesium: 12 mg/L           | Mg: **12** ppm    | Direct                  |
| Sodium: 18 mg/L              | Na: **18** ppm    | Direct                  |
| Sulfate: 30 mg/L             | SO4: **30** ppm   | Direct                  |
| Chloride: 25 mg/L            | Cl: **25** ppm    | Direct                  |
| Alkalinity: 85 mg/L as CaCO3 | HCO3: **104** ppm | Multiply by 1.22        |
| pH: 7.8                      | pH: **7.8**       | Direct                  |

If your report lists Alkalinity in **mmol/L** instead, multiply by **61** to get HCO3 in ppm. If pH is not listed, use **8.0** as a reasonable default.

## Water Profiles by Beer Style

### Light Lagers

* **Calcium**: 50-75 ppm
* **Alkalinity**: < 50 ppm
* **Sulfate**: 25-50 ppm
* **Chloride**: 25-50 ppm
* Soft water preferred

### Hoppy Beers (IPA/Pale Ale)

* **Calcium**: 75-150 ppm
* **Alkalinity**: < 50 ppm
* **Sulfate**: 150-300 ppm
* **Chloride**: 50-100 ppm
* High SO4:Cl ratio

### Malty Beers (Bock/Märzen)

* **Calcium**: 50-100 ppm
* **Alkalinity**: 50-150 ppm
* **Sulfate**: 25-75 ppm
* **Chloride**: 50-100 ppm
* Higher Cl:SO4 ratio

### Dark Beers (Stout/Porter)

* **Calcium**: 75-150 ppm
* **Alkalinity**: 100-300 ppm
* **Sulfate**: 50-150 ppm
* **Chloride**: 50-150 ppm
* Carbonate helps balance roasted grain acidity

### Wheat Beers

* **Calcium**: 50-100 ppm
* **Alkalinity**: 50-100 ppm
* **Sulfate**: 10-30 ppm
* **Chloride**: 50-100 ppm
* Soft, balanced water

### Sour Beers

* **Calcium**: 50-100 ppm
* **Alkalinity**: < 50 ppm
* **Sulfate**: 50-150 ppm
* **Chloride**: 50-100 ppm
* Low alkalinity important

## Tips for Water Profiles

1. **Start with Your Source**: Get a water report from your supplier
2. **Build from RO**: For consistency, start with reverse osmosis water
3. **Target Mash pH**: Aim for 5.2-5.6 pH in the mash
4. **Don't Overdo It**: Start with moderate mineral additions
5. **Consider the Grain Bill**: Dark grains lower pH, need more alkalinity
6. **Test and Adjust**: Measure actual mash pH and adjust profile
7. **Keep It Simple**: Focus on Ca, SO4, Cl, and alkalinity first

## Creating Custom Profiles

### From Water Report

1. Obtain water analysis from your supplier
2. Convert all values to ppm (mg/L)
3. Create "Source Water" profile
4. Use as baseline for adjustments

### Target Profiles

1. Research style guidelines
2. Consider SO4:Cl ratio for balance
3. Ensure adequate calcium (>50 ppm)
4. Match alkalinity to grain bill color
5. Save as target for water adjustments

### Dilution Profiles

1. Create profile for RO or distilled water (all zeros)
2. Use to dilute high-mineral source water
3. Brewfather calculates dilution ratios automatically

## Common Issues

**High Alkalinity?**

* Dilute with RO/distilled water
* Use acid additions in water calculator
* Choose appropriate grain bill

**Low Calcium?**

* Add gypsum (CaSO4) for hoppy
* Add calcium chloride (CaCl2) for malty
* Minimum 50 ppm recommended

**Unbalanced SO4:Cl?**

* Adjust with gypsum or calcium chloride
* Consider style requirements
* Start conservative with additions

## Profile Management

* **Set as Default**: Star/mark a water profile as your default.
* **Copy**: Duplicate a profile.
* **Reset**: Reset default profiles to factory settings.

{% content-ref url="../recipes/water-calculator" %}
[water-calculator](https://docs.brewfather.app/recipes/water-calculator)
{% endcontent-ref %}

## Related docs

* [Water Calculator](https://docs.brewfather.app/recipes/water-calculator)
* [Recipe Designer](https://docs.brewfather.app/recipes/designer)
* [Brewing Knowledge: Water Chemistry](https://docs.brewfather.app/brewing-knowledge/water-chemistry)