Building the Craft Beer Water Profile

Many people don’t realize how crucial water is in the brewing process — yet beer is made mostly of water!
That’s why I encourage you to pay some attention to building your water profile. It’s a simple but powerful step that can elevate your beer’s flavor to an entirely new level.

Every beer style has its own ideal water composition. If you adjust this before brewing, the final result will be more harmonious, cleaner in taste, and better balanced.

Start by visiting your local water supplier’s website and downloading the monthly water quality report — this document is publicly available by law.
Once you have the data, you can input it into an AI chat platform (for example, ChatGPT) and ask it to interpret the water composition. Then specify what beer style you want to brew and paste your recipe.
The AI can help you calculate which minerals and in what quantities should be added to match the ideal profile for that style.

Mineral salts should be added while heating the brewing water, to ensure full dissolution.
There are also online brewing calculators and platforms that provide ideal water parameters for each beer style.

Your task is simple: compare your local water values (calcium, magnesium, sulfate, chloride, etc.) to the recommended ranges, and add the missing amounts using the appropriate mineral salts.
For this, you’ll need a precise digital scale — these additives are effective in very small doses.

I always filter my water through a Brita filter, then let it stand for a day in large plastic containers.
The best option, however, is reverse osmosis (RO) water, which completely resets the water’s chemical composition. That way, you start with pure base water and can precisely control which minerals to add according to your recipe.

One of my favorite additives is ascorbic acid (vitamin C). It helps preserve the freshness of hop-forward beers and reduces the risk of oxidation.
I usually add 2 grams per 19-liter keg. After adding it, I shake the keg well, then perform a cold crash: cooling the beer at 2 °C for 48 hours before bottling or transferring it into another keg for carbonation.

This is my tried-and-true method — simple, yet effective. In the next chapter, I’ll describe in detail how to dose these mineral additives properly and how they influence the character of different beer styles.

The ion composition of the water dramatically influences a beer’s character.
As discussed earlier, we start from distilled or reverse osmosis water (RO) and build our target profiles by adding mineral salts in precise amounts.

Water Profiles and Brewing Examples

✅ Notes:

All profiles assume RO (reverse-osmosis) water as the base (0 ppm starting point).

The SO₄/Cl ratio defines the balance between hop sharpness (higher ratio) and malt smoothness/body (lower ratio).

For sour beers, a low mineral content and chloride dominance help preserve clean acidity and round mouthfeel without accentuating harshness.

Ascorbic Acid (Vitamin C) – The Natural Antioxidant

Usage:

Dissolve the ascorbic acid in a small amount of boiled and cooled (sterile) water before adding it to the keg or bottling bucket.

For example: dissolve 2–3 g of ascorbic acid in 50–100 ml of cooled, boiled water.

Pour this solution into the bottom of the keg, then rack the beer on top.

The beer and solution will mix, distributing the antioxidant evenly.
⚠ Do not sprinkle the powder directly on top of the beer — it dissolves poorly and may not disperse evenly.

Calcium Chloride (CaCl₂)

One of the most important brewing salts. It enhances flavor balance, body, yeast health, and beer clarity.

Benefits:

Improves flavor: The chloride ion (Cl⁻) contributes a round, smooth, slightly sweet flavor profile. Ideal for malt-forward beers such as Amber Ale, Vienna Lager, Stout, Barleywine.

Enzyme stabilization: Calcium (Ca²⁺) supports mash enzymes (like amylase), improving starch conversion and extract efficiency.

Yeast health: Enhances fermentation performance and promotes clean flavor development.

Clarity: Promotes hot break formation during the boil, yielding clearer wort.

pH control: Helps lower mash pH, especially useful in hard water regions.

Dosage:
Typically 0.1–0.3 g/L, depending on your base water profile.
Add it early in the brew day (to the strike water), allowing it to dissolve fully.

Summary:
Calcium chloride is the “softener” of brewing salts — it rounds the palate, improves fermentation, and produces a cleaner, more harmonious beer.
For hop-forward beers, combine it with or substitute it by calcium sulfate (gypsum) to achieve balance.

Calcium Sulfate (CaSO₄) – Gypsum

A key salt for hop-forward, crisp beers.

Purpose:
The sulfate ion (SO₄²⁻) enhances hop bitterness, sharpens perception, and gives a drier finish. Calcium contributes to enzyme activity and clarity.

Best for:
IPA, Pale Ale, Pilsner, Dry Stout — any beer emphasizing hops and dryness.

Effect:
Produces clean, assertive bitterness rather than harshness.

Dosage:
~0.1–0.3 g/L, added to the brewing water before mashing.

Tip:
Use CaSO₄ for hop-forward styles, and CaCl₂ for malt-forward ones — their ratio defines the beer’s sensory balance.

Magnesium Sulfate (MgSO₄) – Epsom Salt

A supportive mineral additive — use sparingly.

Purpose:
Magnesium (Mg²⁺) is an essential yeast nutrient, aiding healthy fermentation and cell growth. The sulfate component gently reinforces hop character.

Caution:
Above 30–50 ppm, magnesium can impart a bitter, metallic taste.

Dosage:
Typically 0.05–0.1 g/L, or less if your base water already contains magnesium.

Tip:
Useful for very soft water lacking Mg, but always err on the low side.

Sodium Chloride (NaCl) – Common Salt

Simple table salt — but effective in moderation.

Purpose:
Sodium (Na⁺) enhances perceived sweetness and roundness, while chloride (Cl⁻) contributes fullness.

Effect:
Small amounts enhance flavor depth; excess results in a salty taste.

Dosage:
Up to 0.05–0.1 g/L maximum.

Tip:
Use lightly in malt-forward beers, or intentionally in Gose, where salinity is part of the style profile.

Sodium Bicarbonate (NaHCO₃) – Baking Soda

A pH-raising agent for mash correction.

Purpose:
Raises mash pH if it drops below optimal (5.0–5.2).
Particularly useful in dark beers (Stout, Porter) where roasted malts acidify the mash.

Effect:
Stabilizes mash pH for proper enzyme function.

Dosage:
Approx. 0.05–0.2 g/L, added incrementally and carefully to avoid overshooting.

Tip:
Never use in pale beers — they typically require acidification, not alkalization.

Lactic Acid (80%)

An effective, natural acidifier for adjusting mash or water pH.

Purpose:
Lowers pH into the ideal 5.2–5.6 range for enzymatic activity and clean flavor.
Essential for pale beers or alkaline water sources.

Impact:
Produces cleaner, fresher taste and ensures stable fermentation.
In low amounts, it’s flavor-neutral; excessive use can yield a mild tartness.

Dosage:
Typically 0.1–0.3 ml/L — always measure and adjust gradually while monitoring pH.
Use with caution (80% concentration is strong!).

Best for:
Pilsner, Lager, Blonde Ale — pale styles with less naturally acidic malt.
Rarely needed for dark beers.

Tip:
Add incrementally. Over-acidified mash can suppress enzymes and dull flavors.
Lactic acid is also a natural choice for brewers favoring clean-label ingredients.

Phosphoric Acid (10%)

A precise, neutral-tasting acidifier preferred by many professional brewers.

Purpose:
Adjusts mash pH to 5.2–5.6 without altering flavor.
Excellent for correcting hard or alkaline brewing water.

Advantages over lactic acid:

Leaves no lactic or sour flavor, even at higher doses.

Chemically stable and predictable.

Ideal for clean, delicate beer styles (e.g., Lager, Kölsch, Pilsner).

Dosage:
Typically 0.1–0.3 ml/L, adjusted based on pH readings.
Stir thoroughly before mashing. Target mash pH: not below 5.0.

Best for:
Light, crisp beers where neutral acidity is desired.

Tip:
Phosphoric acid offers precision control — preferred for consistency and repeatability, whereas lactic acid gives a more rustic, “natural” touch.

Metabisulfite (Na₂S₂O₅ or K₂S₂O₅)

A powerful antioxidant and sanitizer, used for protection against oxidation and microbial spoilage.

Purpose:

Anti-oxidation: Prevents staling and “cardboard” flavors post-packaging. Particularly useful in hop-forward or delicate beers (IPA, Pale Ale, Pilsner).

Sanitization: Historically used for disinfecting bottles and equipment.

Water treatment: Removes chlorine and chloramine from tap water (off-flavors like plastic or antiseptic).

Dosage:

For dechlorination: ~0.5 g per 20 L water

For oxidation prevention: 0.2–0.5 g per 20 L beer

Always dissolve before use.

Caution: Overuse can produce sulfurous (“rotten egg”) aromas.

Summary:
✔ Protects beer from oxidation and infection
✔ Neutralizes chlorine/chloramine
✔ Safe in small amounts
✖ Excess causes sulfur off-flavors

Tip:
For dechlorination — add ~10 minutes before heating the water.
For packaging — add just before bottling or kegging, when fermentation is complete.

Irish Moss (Chondrus crispus – Red Seaweed)

A natural clarifying agent used near the end of the boil. Derived from red seaweed, it helps coagulate proteins and polyphenols responsible for haze.

How it works:
Added during the last 10–15 minutes of boiling, Irish Moss promotes flocculation — proteins and hop particles clump and settle, resulting in a clearer wort.

Benefits:

Produces brilliantly clear beer

Improves yeast sedimentation

Simplifies clean transfers to the fermenter

Usage:

Dosage: 2–5 g per 25 L wort

Timing: Last 10–15 min of the boil

Forms: Flakes, powder, or tablets (e.g., Whirlfloc – ½ tablet per 25 L)

Summary:
Natural fining agent from seaweed
Enhances clarity and stability
Does not affect flavor — only improves visual and colloidal quality