Please stick this to the top of our Brew Science Forum.
Many of the spreadsheets have the world water profiles in them on another page.
Spreadsheets:
Palmer's in English Units
http://howtobrew.com/section3/Palmers_Mash_RA_ver2d.xls
Palmer's in Metric Units
http://howtobrew.com/section3/Palmers_Metric_RA_ver2d.xls
Spine's
http://www.photo-swiss.com/brewing/spreadsheet.zip
saq's
http://www.thesaq.net/beer/waterprofile/
Nomographs:
Interactive:
Mash pH Nomograph
Palmer's
http://www.howtobrew.com/images/f83.pdf
Mineral Calculators:
Brewing Water Chemistry Calculator | Brewer's Friend
Links To Understanding Mash pH And Mash Minerals:
How to Brew - By John Palmer - Understanding the Mash pH
http://www.tcbrewmasters.org/articles/6.PDF
Mash pH – Hard Water Treatment for Brewing Beer | Home Brewing Beer Blog by BeerSmith
International Water Profiles:
How to Brew - By John Palmer - Balancing the Malts and Minerals
Water And Homebrewing
"Water chemistry of classic brewing cities
Pilsen Dortmund Munich Vienna London Burton Dublin
Calcium 7 225 75 200 52 268 118
Magnesium 2 40 18 60 16 62 4
Sodium 2 60 7 8 99 54 12
Chloride 5 60 10 12 60 36 19
Sulfate 5 120 10 125 77 638 54
Alkalinity 14 180 152 120 156 200 319
Pilsen: Very soft water allows pale color and clean bitterness of Pilsner.
Dortmund: Very hard water, with high levels of nearly all the water minerals. Used for making the medium-bitter, pale style known as "Export" lager.
Munich: High carbonate content leads to low hopping rates and darker color as found in Dunkel and Bock.
Vienna: Low sodium and chloride levels surrounded by high overall hardness. This city is famous for the production of well-balanced amber-style lagers.
London: Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.
Burton-on-Trent: High sulfate content contributes to sharp, clean bitterness of classic pale ale, India pale ale.
Dublin: Extremely high carbonate content requires the use of acidic dark malts to achieve a more neutral pH. Thus, Dublin stouts like Guinness, include 10 percent roast barley in their grists. "
From Kaiser:
3 part series on pH in brewing:
Water
And my spreadsheet:
Kaiser_water_calculator.xls
Many of the spreadsheets have the world water profiles in them on another page.
Spreadsheets:
Palmer's in English Units
http://howtobrew.com/section3/Palmers_Mash_RA_ver2d.xls
Palmer's in Metric Units
http://howtobrew.com/section3/Palmers_Metric_RA_ver2d.xls
Spine's
http://www.photo-swiss.com/brewing/spreadsheet.zip
saq's
http://www.thesaq.net/beer/waterprofile/
Nomographs:
Interactive:
Mash pH Nomograph
Palmer's
http://www.howtobrew.com/images/f83.pdf
Mineral Calculators:
Brewing Water Chemistry Calculator | Brewer's Friend
Links To Understanding Mash pH And Mash Minerals:
How to Brew - By John Palmer - Understanding the Mash pH
http://www.tcbrewmasters.org/articles/6.PDF
Mash pH – Hard Water Treatment for Brewing Beer | Home Brewing Beer Blog by BeerSmith
International Water Profiles:
How to Brew - By John Palmer - Balancing the Malts and Minerals
Water And Homebrewing
"Water chemistry of classic brewing cities
Pilsen Dortmund Munich Vienna London Burton Dublin
Calcium 7 225 75 200 52 268 118
Magnesium 2 40 18 60 16 62 4
Sodium 2 60 7 8 99 54 12
Chloride 5 60 10 12 60 36 19
Sulfate 5 120 10 125 77 638 54
Alkalinity 14 180 152 120 156 200 319
Pilsen: Very soft water allows pale color and clean bitterness of Pilsner.
Dortmund: Very hard water, with high levels of nearly all the water minerals. Used for making the medium-bitter, pale style known as "Export" lager.
Munich: High carbonate content leads to low hopping rates and darker color as found in Dunkel and Bock.
Vienna: Low sodium and chloride levels surrounded by high overall hardness. This city is famous for the production of well-balanced amber-style lagers.
London: Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.
Burton-on-Trent: High sulfate content contributes to sharp, clean bitterness of classic pale ale, India pale ale.
Dublin: Extremely high carbonate content requires the use of acidic dark malts to achieve a more neutral pH. Thus, Dublin stouts like Guinness, include 10 percent roast barley in their grists. "
From Kaiser:
3 part series on pH in brewing:
Water
- How to read a water report
- At home water testing
- Building brewing water with dissolved chalk
- Alkalinity reduction with lime
And my spreadsheet:
Kaiser_water_calculator.xls