larrybrewer

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Hello fellow brewers! Here is the newest online water chemistry calculator:
Brewing Water Chemistry Calculator | Brewer's Friend

One unique thing about this one is it goes into flavor balance and warns of harmful ppm levels (both to the beer and to human health). It also converts grams of brewing salts to teaspoons automatically. I've tried it on Windows in IE7 and FF3, but I have not checked in on Mac or Linux yet.

Later I'm going to add an optional feature so you can save your local water profile in a browser cookie.

Let me know what you think. I'm happy to improve it based on your suggestions.

jpc

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Well, since you asked... A couple minor things.

1. The "Update Target" on line 3 should probably be a different color to draw attention to the fact that it's a button. It currently looks like a text field.

2. The "Source Minerals" on line 4 obviously doesn't take into account the dilution with distilled water. Would it be possible to add a line that displays the levels of the diluted water?

larrybrewer

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Will do. I had the line for diluted levels programmed but decided to remove it because I wanted to keep the screen as simple as possible. Plus, my water is practically distilled anyway so I personally wouldn't use it. Thanks for the feedback!

jpc

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Thanks, Larry... I just used this to calculate my dilution/mineral content for an ESB. I will admit that I'm jealous of your water, though... my profile is as follows:

Ca++: 67
Mg++: 20
SO4--: 42
Na+: 31
CL-: 39
HCO3-: 211

It's the last one that kills me...

One other thing, now that I think of it (sorry for taking this a little off-topic, but I'll bring it back around). I use Campden (1/4 tablet per 5 gallons), which is sodium metabisulphite, to ensure there is no chloramine in my water. I'm not sure of the chemistry behind how Campden removes the chlorine, but does the amount of sodium and sulfite added here have a measurable effect on Na+ concentration, or does the sulfite somehow convert and/or affect the sulfate concentration? If so, I have NEVER seen a calculator that takes into account.

fifelee

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Awesome site. Love all the other info. Thanks.

uuurang

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Nice site. Thanks.

What's the target profile for a IIPA? Do I just use "custom target" and enter the ideal water profile for that style?...then compare with water that I'm using?

__________________

"Labor is prior to, and independent of, capital. Capital is only the fruit of labor, and could never have existed if labor had not first existed. Labor is the superior of capital, and deserves much the higher consideration." Lincoln's First Annual Message to Congress, December 3, 1861.

944play

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Very nice! Works perfectly on Mac FF3.

Only thing I'd suggest is adding NaCl to the list of salts.

__________________
OD: SMaSH Gambrinus Organic Pils/Spalt Select (2308), SMaSH CMC Pils/Spalt Select (2308)
Pri -
Keg: SMaSH Mystery Malt/Spalt Select (2308), SMaSH Munich/Northern Brewer (2308), SMaSH Briess Pils/Spalt Select (2308), Kronik (WL002)

uuurang

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Bah humbug! My water is worthless.

No matter how I jigger with it, it's still crud. Stouts and porters are what I'm stuck with. Alkalinity is off the charts high (~392ppm by HC03)

__________________

"Labor is prior to, and independent of, capital. Capital is only the fruit of labor, and could never have existed if labor had not first existed. Labor is the superior of capital, and deserves much the higher consideration." Lincoln's First Annual Message to Congress, December 3, 1861.

larrybrewer

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Yeah, alkaline water is not so fun to work with for lighter beers, but you can make some really great dark beers I bet.

As for the sodium contribution from Campden, I did not look into that. As I understand it, sodium has a brewing range up to 150 ppm. The good news is for your water, adding CaCl2 or Gypsum to re balance levels will not introduce any more sodium.

larrybrewer

Recipes 

Interesting question, for an IIPA you are shooting for more maltiness than a standard IPA. I'd look at Burton on Trent for hop accent, or the Munich for a malty accent perhaps?