I made this for my own use so I don't have to calculate how much of each water agent I need every time I brew. I thought it may be helpful to other Portland brewers so I am posting it. Its designed for a 5 gallon batch at about 6% ABV using 11 lbs of grain and 8.8 total mash and sparge water. If I eventually find the time to expand upon it I may create a spreadsheet for different beer strengths but I thought 6% was a good average for most styles of ale. Hopefully someone else finds this helpful. Also I am open to any suggestions anyone may have for it.
Portland Oregon Brewing Water Additions for Different Styles.
This information is based on an average 5 gallon batch using a total of 8.8 gallons of mash and sparge water for 11lbs of grain. It is based off of the Portland Water Bureau's water quality analysis for April 2013 and the Brewers Friend Water Chemistry Calculator. The water in Portland has a very low mineral content which gives us a clean slate for adding brewing salts for specific style water profiles. The water mineral content doesn't vary significantly from year to year so these approximate brewing salt additions for various styles should be close enough to continue using for many years. While it is slightly less accurate, to keep things simple measurements are in teaspoons in ¼ teaspoon increments rather than grams so that no special scale is required.. If you have a Hot Liquor Tank (HLT) then add the salts to that, if not mix all the salts together and add just under half to the mash and the rest to your sparge water. If you are brewing with significantly more or less mash water than the 8.8 gallons this is intended for then I would suggest using the brewer's friend water chemistry calculator and inputting your mash and sparge water total and using the following mineral content for Portland.
Portland Water Mineral Content measured in ppm
Ca - 1.4, Mg - 0.5, SO4 - 0.41, Na - 2.8, Cl - 2.5, HCO3 - 7.1
Balanced profile 1
1 tsp Baking Soda
1.25 tsp Gypsum
1.5 tsp Calcium Chloride
Balanced profile 2
2.25 tsp Baking Soda
2.5 tsp Gypsum
3 tsp Calcium Chloride
Light colored and malty
0.75 tsp Gypsum
1.5 tsp Calcium Chloride
0.25 tsp Canning Salt
Light colored and hoppy
2.25 tsp Gypsum
0.75 tsp Calcium Chloride
Burton on Trent (Historic)
2.75 tsp Baking Soda
8.5 tsp Gypsum
1.25 tsp Calcium Chloride
3 tsp Epsom Salt
0.25 tsp Canning Salt
Dortmund (Historic)
4.75 tsp Chalk
3.5 tsp Gypsum
1.5 tsp Calcium Chloride
1.5 tsp Epsom Salt
0.25 tsp Canning Salt
Dublin (Dry Stout)
4 tsp Chalk
0.75 tsp Gypsum
0.25 tsp Canning Salt
Edinburgh (Scottish Ale, Malty Ale)
3 tsp Chalk
0.25 tsp Baking Soda
0.75 tsp Gypsum
0.25 tsp Calcium Chloride
1 tsp Epsom Salt
0.25 tsp Canning Salt
London (Porter, Dark Ales)
2.25 tsp Chalk
0.75 tsp Baking Soda
0.75 tsp Gypsum
1 tsp Calcium Chloride
1 tsp Epsom Salts
Munich (Dark Lager)
4 Chalk
0.5 tsp Baking Soda
0.5 tsp Epsom Salt
Pilsen (Light Lager)
0.25 tsp Baking Soda
.025 tsp Gypsum
Dusseldorf (Altbier)
1.5 tsp Chalk
1.25 tsp Baking Soda
0.25 tsp Gypsum
1.75 tsp Calcium Chloride
1 tsp Epsom Salt
Portland Oregon Brewing Water Additions for Different Styles.
This information is based on an average 5 gallon batch using a total of 8.8 gallons of mash and sparge water for 11lbs of grain. It is based off of the Portland Water Bureau's water quality analysis for April 2013 and the Brewers Friend Water Chemistry Calculator. The water in Portland has a very low mineral content which gives us a clean slate for adding brewing salts for specific style water profiles. The water mineral content doesn't vary significantly from year to year so these approximate brewing salt additions for various styles should be close enough to continue using for many years. While it is slightly less accurate, to keep things simple measurements are in teaspoons in ¼ teaspoon increments rather than grams so that no special scale is required.. If you have a Hot Liquor Tank (HLT) then add the salts to that, if not mix all the salts together and add just under half to the mash and the rest to your sparge water. If you are brewing with significantly more or less mash water than the 8.8 gallons this is intended for then I would suggest using the brewer's friend water chemistry calculator and inputting your mash and sparge water total and using the following mineral content for Portland.
Portland Water Mineral Content measured in ppm
Ca - 1.4, Mg - 0.5, SO4 - 0.41, Na - 2.8, Cl - 2.5, HCO3 - 7.1
Balanced profile 1
1 tsp Baking Soda
1.25 tsp Gypsum
1.5 tsp Calcium Chloride
Balanced profile 2
2.25 tsp Baking Soda
2.5 tsp Gypsum
3 tsp Calcium Chloride
Light colored and malty
0.75 tsp Gypsum
1.5 tsp Calcium Chloride
0.25 tsp Canning Salt
Light colored and hoppy
2.25 tsp Gypsum
0.75 tsp Calcium Chloride
Burton on Trent (Historic)
2.75 tsp Baking Soda
8.5 tsp Gypsum
1.25 tsp Calcium Chloride
3 tsp Epsom Salt
0.25 tsp Canning Salt
Dortmund (Historic)
4.75 tsp Chalk
3.5 tsp Gypsum
1.5 tsp Calcium Chloride
1.5 tsp Epsom Salt
0.25 tsp Canning Salt
Dublin (Dry Stout)
4 tsp Chalk
0.75 tsp Gypsum
0.25 tsp Canning Salt
Edinburgh (Scottish Ale, Malty Ale)
3 tsp Chalk
0.25 tsp Baking Soda
0.75 tsp Gypsum
0.25 tsp Calcium Chloride
1 tsp Epsom Salt
0.25 tsp Canning Salt
London (Porter, Dark Ales)
2.25 tsp Chalk
0.75 tsp Baking Soda
0.75 tsp Gypsum
1 tsp Calcium Chloride
1 tsp Epsom Salts
Munich (Dark Lager)
4 Chalk
0.5 tsp Baking Soda
0.5 tsp Epsom Salt
Pilsen (Light Lager)
0.25 tsp Baking Soda
.025 tsp Gypsum
Dusseldorf (Altbier)
1.5 tsp Chalk
1.25 tsp Baking Soda
0.25 tsp Gypsum
1.75 tsp Calcium Chloride
1 tsp Epsom Salt