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.
Palmer's in English Units
Palmer's in Metric Units
Mash pH Nomograph
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
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. "
3 part series on pH in brewing:
And my spreadsheet: