basic

V1.58
Water Profile Calculator (basic)
user input
calculated data

weight unit kg
volume unit l

water and blending

simple water test

GH KH calcium 0 ppm
dH magnesium 0 ppm
or 0 0 ppm CaCO3 alkalinity 0 as CaCO3

detailed water test and blending

Water A percentage 100 % 0.0 ion balance (%)
Water A Water B analysis mix
calcium 0.0 0 mg/l 0.0 Ca mg/l
magnesium 0.0 0 mg/l 0.0 Mg mg/l
sodium 0 mg/l 0.0 Na mg/l
sulfate 0 mg/l 0.0 SO4 mg/l *
chloride 0 mg/l 0.0 Cl mg/l
bicarb 0 mg/l 0.0 HCO3 mg/l * select SO4 or
alkalinity 0.0 0 ppm CaCO3 0.0 CaCO3 mg/l SO4-S based on
what is given in
your water report
Residual alkalinity 0 ppm as CaCO3

pH change from water #DIV/0! pH (based on base water and beer info)

mash and beer info

Water use malt weight

total water l grist weight kg
Strike water 0 l mash thickness #DIV/0! l/kg
Sparge water 0 l

beer color and roasted malt

beer color SRM roasted % %

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estimated DI mash pH 5.6 (at 25 C / 77 F)

salt and acid additions

salts salts added to mash and sparge

Calcium Magnesium Chalk

Gypsym Epsom Table Salt Chloride Chloride Baking soda undissolved
CaSO4 MgSO4 CaCl2 MgCl2
2H2O 7H2O NaCl 2H2O 6H2O NaHCO3 CaCO3 unit
g g g g g g g g

ERROR: total water volume needed when adding salts in g and mash and sparge is selected

acids
strength
% unit
lactic acid 88.0 ml
phosphoric acid 10 ml
acid malt 3 g

pH change from acids and salts #DIV/0! pH

resulting water profile for overall water

range*
50-150 0.0 Calcium (mg/l) residual alkalinity 0.0 ppm as CaCO3*
10-30 0.0 Magnesium (mg/l) pH shift from DI pH #DIV/0!
0-150 0.0 Sodium (mg/l) estimated mash pH #DIV/0! (at 25C/77F)
0-350 0.0 Sulfate (mg/l) * residual alkalinity is for mash water only
0-250 0.0 Chloride (mg/l) lactic acid 0 mg/kg (malt)
0.0 Bicarbonate (mg/l) * 0 mg/l (water)
0.0 Alkalinity ppm as CaCO3

amounts to be added

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salts
Calcium Magnesium Chalk
Gypsym Epsom Table Salt Chloride Chloride Baking soda undissolved unit
g g g g g g g g
0.00 0.00 0.00 0.00 0.00 0.00 0.00 mash
0.00 0.00 0.00 0.00 0.00 0.00 0.00 sparge
0.00 0.00 0.00 0.00 0.00 0.00 0.00 total

sparge water acidification

(only for eliminating alkalinity of the base water)
lactic acid (88 %) 0.0 ml OR posphoric acid (10%) 0.0 ml

Kai Troester, braukaiser.com, content available under Creative Commons Attribution Noncommercial license
for license details see http://creativecommons.org/licenses/by-nc/3.0/
*) source: John Palmer, How To Brew

units supported for acid additions

ml
g
lb
% grist

units supported for salt additiond

ppm
mg/l
g

units for sulfate content

SO4 mg/l
SO4-S mg/l

units for salts to be added

g
tsp

supported volume units

l
gal
qt

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supported weight units
kg
lb

"salts added to" options

mash and sparge
mash only
0
"water profile" options
overall water
strike water only

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h and sparge is selected

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instructions

enter the units you want to use for entering weights and volumes. The weight of the salts will always be
expressed in gram

Use this section to enter analysis results from a simple at home water test. Those tests, which are
commonly used for aquarium water, measure total hardness (GH) and alkalinity (KH). Depending on the test,
hardness and alkalinity are reported either as German Hardness (dH) or ppm as CaCO3. If you enter the
result as dH the ppm as CaCO3 values will be calculated. Once filled in, the spreadsheet estimates Calcium
and Magnesium content of the water and uses them along with the measured alkalinity in subsequent
sections. If you have a more detailed water report, skip this and use the following section.

Use this section to enter the starting water profile. If you have a water report, enter the values into the column
for water A. If the report lists both alkalinity and bicarbonate you may enter only alkalinity since this is used
anyway. Bicarbonate is only used to calculate alkalinity if alkalinity is not specified.
If you wish to dilute with reverse osmosis or distilled water, use E18 to enter the percentage of water A that
you want. The rest will be the water specified as water B where you can leave the fields D20:D26 = 0 if
distilled or RO water is used for the dilution. Light Blue fields that contain formulas may be overridden.

The resulting water profile and its residual alkalinity will be calculated. An interesting field is the balance field
which gives the ion balance in %. Ideally it should be 0 (i.e. there are as many equivalents of cations as there
are anions) but if the water contains a substantial amount of ions that are not listed here (i.e. Potassium or
Phosphates), the ions may not add up. The reported balance will be wrong if only GH and KH were specified
for the water profile.

A note on the sulfate content (SO4). Some water labs, like Ward Labs for example, report SO4-S. If your
water report shows that select "SO4-S mg/l" from the drop-down menu for this unit

The amounts of water given are used to calculate the salt additions and the mash thickness.
The grist weight is needed to calculate mash thickness which in turn is needed to estimate the pH shift
caused by the water, salt and acid additions. It may be omitted if the pH shift is not of interest

This section allows you to enter beer color as SRM and use it to predict the acidity of the grist. Together with
the residual alkalinity of the water and acid additions it allows for a crude mash pH prediction. The mash pH
prediction uses the mash thickness which means that grist weight and strike water volume need to be
specified in the section above. The fields roasted % allows you to specify how much of the beer's color is
contributed by roasted malts. E.g. if a beer is brewed with 90% 2-row, 7% 60 Lovibond cara malts and 3%
500 Lovibond roasted malts, the roasted malt portion of the color is 3%*500/(7%*60+3%*500)=78% (this
neglects the color from the 2-row) . The formula used for this estimation is explained here:
http://braukaiser.com/wiki/index.php?title=Beer_color%2C_alkalinity_and_mash_pH
Page 9
The predicted distilled water mash pH value is that of a room temperature mash sample
This section allows you to enter beer color as SRM and use it to predict the acidity of the grist. Together with
the residual alkalinity of the water and acid additions it allows for a crude mash pH prediction. The mash pH
prediction uses the mash thickness which means that grist weight and strike water volume need to be
specified in the section above. The fields roasted % allows you to specify how much of the beer's color is
contributed by roasted malts. E.g. if a beer is brewed
basicwith 90% 2-row, 7% 60 Lovibond cara malts and 3%
500 Lovibond roasted malts, the roasted malt portion of the color is 3%*500/(7%*60+3%*500)=78% (this
neglects the color from the 2-row) . The formula used for this estimation is explained here:
http://braukaiser.com/wiki/index.php?title=Beer_color%2C_alkalinity_and_mash_pH
The predicted distilled water mash pH value is that of a room temperature mash sample

Use this section to change the water profile by entering the desired amout of salts of salts. The drop down
menu under "unit" allows you to select different units. If "g" is selected for unit a total water amount needs to
be given in D36.

In this section enter the acids you want to add to either the mash water or the grist. Various units are
supported.

The resulting water profile in detail. The left most column shows the recommended ranges for the individual
ions.
Aside from the water profile this section also reports the pH shift that can be expected from the water and its
treatment as well as a prediction for the mash pH if grist information is available. The predicted mash pH is for
a room temperature (25 C / 77 F) mash sample.
The lactid acid content can be used to asses of the added lactic acid may cause noticable flavor changes.

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The weights of the individual salts needed to treat the water. They are given for strike and sparge water as
well as the total water.

The volumes of acids and weight of acid malt. The lactic, phosphoric acid and acidulated malt addition to the
mash is based on the values entered in E57:E59, while the sparge water acid addition is only enough to
create sparge water with a residual alkalinity of 0. Acidifying the spatrge water too much can lead to an
excessively low boil pH.

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 A B C D E F G H I J K L
1
2 Water Profile Calculator (advanced)
3 user input
4 calculated data
5
6 weight unit kg
7 volume unit l
8
9 simple water test
10 GH KH calcium 0 ppm
11 0 0 dH magnesium 0 ppm
12 or 0 0 ppm CaCO3 alkalinity 0 as CaCO3
13
14
15
16
17 base water and blending
18 Water A percentage 100 % 0.0 ion balance (%)
19 Water A Water B analysis mix
20 calcium 0.0 0 mg/l 0.0 Ca mg/l 0.0 Ca dH
21 magnesium 0.0 0 mg/l 0.0 Mg mg/l 0.0 Mg dH
22 sodium 0.0 0 mg/l 0.0 Na mg/l 0.0 Na dH
23 sulfate 0.0 0 mg/l 0.0 SO4 mg/l 0.0 SO4 dH
24 chloride 0.0 0 mg/l 0.0 Cl mg/l 0.0 Cl dH
25 bicarb 0.0 0 mg/l 0.0 HCO3 mg/l
26 alkalinity 0.0 0 ppm CaCO3 0.0 CaCO3 mg/l 0.0 alkalinity dH
27 Residual alkalinity 0 as CaCO3 0.0 dH
28
29 pH change so far #DIV/0! pH (based on base water and beer info)
30
31 Water use malt weight
32 total water 0 l total grist weight 0 kg
33 Strike water 0 l mash thickness #DIV/0! l/kg
34 Sparge wate 0 l
35
36 beer color based mash pH estimation
37 beer color 0 SRM
38 roasted % 0 % estimated DI mash pH 5.6 pH
39
40
41
42
43
44
45
46
47 water modification using salts added to mash and sparge

48 Calcium Magnesium Chalk Chalk

Gypsym Epsom Table Salt Chloride Chloride Baking soda undissolved dissolved
CaSO4 MgSO4 CaCl2 MgCl2 CaCO3 +
49 2H2O 7H2O NaCl 2H2O 6H2O NaHCO3 CaCO3 CO2 unit
50 g g g g g g g g g
51 0 0 0 0 0 0 0
 A B C D E F G H J K IL
52 0.00 0.00 0.00 0 0.00
Ca
53 0.00 0.00 0 Mg
54 0.00 0.00 0 Na
55 0.00 0.00 0 SO4
56 0.00 0.00 0.00 0 Cl
57 0.00 0.00 0.00 0 HCO3
58 pH shift from salts #DIV/0! ERROR: total water volume needed when adding salts in g and mash and sparge is selecte
59
60
61
62 water treatment with lime
63 to convert all alkalinity and carbonic acid to CO32-
64 water pH before treatment 8 lime needed 0 ppm
65 water amount to be treated 0 l
66
67 GH after treatment dH Ca surplus 0 ppm
68 KH after treatment dH
69
70 OR
71
72 water treatment with boiling
73
74 estimated alkalinity 0.0 ppm as CaCO3
75 estimated calcium 0.0 mg/l
76 water amount being boiled l
77 no water is boiled to precipitate alkalinity
78 KH after boiling (optional) dH
79
80 pH change so far #DIV/0! pH after salt additions and lime/boiling treatment
81
82 acid additions (strike water or mash only)
83 strength amount
84 % unit
85 lactic acid 88.0 0.0 ml
86 phosphoric acid 10 0.0 ml
87 acid malt 3 0.0 g pH shift from acids #DIV/0! pH
88
89 pH change after water treatment and acids #DIV/0! pH
90
91 resulting water profile for overall water
92 range*
93 50-150 0.0 Ca mg/l 0.00 Ca dH 0.00 mEq/l Ca
94 10-30 0.0 Mg mg/l 0.00 Mg dH 0.00 mEq/l Mg
95 0-150 0.0 Na mg/l 0.00 Na dH
96 0-350 0.0 SO4 mg/l 0.00 SO4 dH
97 0-250 0.0 Cl mg/l 0.00 Cl dH
98 0.0 HCO3 mg/l
99 0.0 as CaCO3 0.00 alkalinity dH 0.00 mEq/l
100 RA 0.00 as CaCO3 (mash only) 0.00 dH 0.00 mEq/l
101
102 pH shift #DIV/0! estimated mash pH #DIV/0!
103
104
 A B C D E F G H I J K L
105 necessary salt additions

106 Calcium Magnesium Chalk Chalk

Gypsym Epsom Table Salt Chloride Chloride Baking soda undissolved dissolved unit
107 g g g g g g g g g
108 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 mash
109 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 sparge
110 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 total
111
112 sparge water acidification
113 (only for eliminating alkalinity if desired)
114 lactic acid (88 %) 0.0 ml OR posphoric acid (10%) 0.0 ml
115
116
117 necessary salt additions for lime treatment
Calcium Magnesium
118 Gypsym Epsom Table Salt Chloride Chloride lime
119 g g g g g
120 0.00 0.00 0.00 0.00 0.00 lime 0 g
121 as 5% lime milk 0 g
122
123 dissolving chalk
124 water conc. min CO2 pressure
125 l ppm bar psi
126 mash #DIV/0! #DIV/0! #DIV/0!
127 sparge #DIV/0! #DIV/0! #DIV/0!
128 total #DIV/0! #DIV/0! #DIV/0!
129
130
131
132
133 concentrated chalk water
134 batch volume l chalk concentration #DIV/0! ppm
135 chalk weight g chalk water for mash l
136 OR chalk water for sparge l
137 chalk concentration ppm chalk water total l
138 CO2 pressure needed #DIV/0! bar
139 CO2 pressure needed #DIV/0! psi
140
141
142 Kai Troester, braukaiser.com, content available under Creative Commons Attribution Noncommercial license
143 for license details see http://creativecommons.org/licenses/by-nc/3.0/
144 *) source: John Palmer, How To Brew
145
146
147
148 units supported for acid additions
149 ml
150 g
151 lb
152 % grist
153
154 units supported for salt additiond
155 ppm
156 mg/l
 A B C D E F G H I J K L
157 g
158
159 units for sulfate content
160 SO4 mg/l
161 SO4-S mg/l
162
163 yes
164 no
165
166 units for hardness/alkalinity
167 mEq/l
168 ppm as CaCO3
169 dH
170
171 units for salt additions
172 g
173 tsp
174
175 units for weight
176 kg
177 lb
178
179 units for volumes
180 l
181 qt
182 gal
183
184 "salts added to" options
185 mash and sparge
186 mash only
187
188 "water profile" options
189 overall water
190 strike water only
 M
1
2 instructions
3
4
5
6 enter the units you want to use for entering weights and volumes. The weight of the salts will always be
7 expressed in gram
8
9 Use this section to enter analysis results from a simple at home water test. Those tests, which are
commonly used for aquarium water, measure total hardness (GH) and alkalinity (KH). Depending on the test,
10
hardness and alkalinity are reported either as German Hardness (dH) or ppm as CaCO3. If you enter the
11 result as dH the ppm as CaCO3 values will be calculated. Once filled in the spreadsheet estimates Calcium
12 and Magnesium content of the water and uses them along with the measured alkalinity in subsequent
13 sections. If you have a more detailed water report, skip this and use the next section.
14
15
16
17 Use this to enter the starting water profile. If you have a water report, enter the values into the column for
18 water A. If the report lists both alkalinity and bicarbonate you may enter only alkalinity since this is used
19 anyway. Bicarbonate is only used to calculate alkalinity if alkalinity is not specified.
If you want to dilute with reverse osmosis or distilled water, use E10 to enter the percentage of water A that
20
you want. The rest will be the water specified as water B which you can leave at 0 if distilled or RO water is
21 used.
22 The resulting water profile and its residual alkalinity will be calculated. Don't worry much about the grayed out
23 values given in degrees German Hardness.
24 An interesting field is the balance field which gives the ion balance in %. Ideally it should be 0 (i.e. there are
25 as many equivalents of cations as there are anions) but if the water contains a substantial amount of ions
26 that are not listed here (i.e. Potassium or Phosphates), the ions may not add up
27
28
29
30
31 The amounts of water given are used to calculate the salt additions and the mash thickness.
32 The grist weight is needed to calculate mash thickness which in turn is needed to estimate the pH shift
33 caused by the water, salt and acid additions. It may be omitted if the pH shift is not of interest
34
35
36 This section allows you to enter beer color as SRM and use it to predict the acidity of the grist. Together with
37 the residual alkalinity of the water and acid additions it allows for a crude mash pH prediction. The mash pH
38 prediction uses the mash thickness which means that grist weight and strike water volume need to be
specified in the section above. The fields roasted % allows you to specify how much of the beer's color is
39
contributed by roasted malts. E.g. if a beer is brewed with 90% 2-row, 7% 60 Lovibond cara malts and 3%
40 500 Lovibond roasted malts, the roasted malt portion of the color is 3%*500/(7%*60+3%*500)=78% (this
41 neglects the color from the 2-row) . The formula used for this estimation is explained here:
42 http://braukaiser.com/wiki/index.php?title=Beer_color%2C_alkalinity_and_mash_pH
43 The predicted distilled water mash pH value is that of a room temperature mash sample
44
45
46
47 Use this section to change the water profile by entering the desired amout of salts of salts. The drop down
menu under "unit" allows you to select different units. If "g" is selected for unit a total water amount needs to
48 be given in D32.

49
50
51
 Use this section to change the water profile by entering the desired amout of salts of salts. The drop down
menu under "unit" allows you to select different units. If "g" is selected for unit a total water amount needs to
be given in D32.

M
52
53
54
55
56
57
g salts in g and58
mash and sparge is selected
59
60
61
62 If alkalinity reduction with slaked like is desired, this section is used to calculate it. Test the current water pH
or leave it at the default 8.0. If a pH is given the estimation of the lime needed will be more accurate. Then
63 enter the amount of water that will be treated. Since it is larger than the amount of brewing water there is a
64 separate field for this. If the Calcium surplus is less than 10 ppm, add more calcium salts (gypsum or calcium
65 chloride) in the water modification using salts section above. Once that is complete use the necessary salt
66 additions for lime treatment box below to figure out how much salts and lime to add to the water. Once the
67 water has cleared, test it with a GH&KH test kit to determine the new general hardness (GH) and alkalinity
68 (KH). Since most of these kits report these values as German Hardness, that unit is accepted as the only
input.
69
70
71
72 Alternatively, alkalinity can also be precipitated through boiling and this sections estimates the possible
alkalinity reduction. Since the amount of water that is boiled will be more than what is used for brewing a
73
seperate field exists for the treated amount. If the reported calcium level is below 10 ppm the water's calcium
74 needs to be boosted throug the addition of calcium salts in B50 or E50. Note that these salt additions are
75 calculated for the water volume that is boiled (E75) when this type of water treatment is selected. Select
76 "yes" for E76 to select this water treatment. If the GH and KH values of the treated water are known, enter
77 them into E77 and E78. Otherwise keep the fields blank and the estimtate is used instead.
78
79
80
81
82 In this section enter the acids you want to add to either the mash water or the grist. Various units are
83 supported. The entered strength is also used for the sparge water acidification suggestion below.
84
85
86
87
88
89
90
91 The resulting water profile in detail. The left most column shows the recommended ranges for the individual
ions. Mineral concentrations are also given in units of German hardness and mEq/l but you don't have to
92
worry about those. Water volume and grist weight is needd for a pH shift estimate. If grist information is given
93 a mash pH estimate is also available.
94
95
96
97
98
99
100
101
102
103
104
 M
105 The weights of the individual salts needed to treat the water. They are given for strike and sparge water as
well as the total water. Which of these weights you use depends on your brewing practice. Dissolved chalk
106 will have to be dissolved with CO2 until the water is clear again.

107
108
109
110
111
112 The volumes of lactic acid and weight of acid malt. The lactic acid and acidulated malt addition to the mash is
113 based on the desired mash pH while the sparge water acid addition is only enough to create sparge water
114 with a residual alkalinity of 0. Acidifying the spatrge water too much can lead to an excessively low boil pH.
115
116
117 This should be used instead of the necessary salt additions section to determine the amount of salt to be
added to water that will be treated with slacked lime or is bolied for alkalinity reduction. When precipitating
118 chalk it is always useful to add some (~1/2 tsp per 20l or 5 gal) chalk as well. This chalk will not dissolve but it
119 will aid the precipitation of chalk by providing nucleation sites.
120
121
122
123 For those who decide to dissolve the chalk amounts given in I113, I114 and I115 this calculator allows to
124 calculate the minimum CO2 pressure needed to dissolve that chalk. Just enter the amount of water you want
125 to dissolve the chalk in and the pressure will be calculated. Note that that pressure is an absolute pressure
which means 1 bar or 14.5 psi is 100% CO2 at atmospheric pressure. The CO2 gauge on the regulator,
126
however, measures pressure in excess of the atmospheric pressure. If the calculation returns 1.5 bar or 22
127 psi you need to set the regulator to at least 1.5 1 = 0.5 bar or 22 14.5 = 7.5 psi.More does not hurt. It
128 should also be noted that the needed pressure increases very quickly with the chalk concentration that needs
129 to be dissolved. As a result there is a practical limit to how little water can be used to dissolve the chalk
130 needed for the desired water profile
131
132
133 This is an option that is useful for brewers who decide to create a larger batch of dissolved chalk water (i.e. in
134 a corny keg under CO2 pressure). It allows you to either enter the water volume and chalk weight of the initial
135 batch or the chalk concentration in that batch. The output are volumes of chalk water that need to be part of
the strike, sparge and/or total volume.
136
137
138
139
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143
144
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149
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 M
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 A B
1 version date
2 1.0 1/24/09
3 1.1 1/26/09
4 1.2 1/28/09
5
6 1.3 1/29/09
7 1.4 3/18/09
8 1.4i 3/31/09
9 1.5i 7/29/2009
10 1.6 08/24/09
11
12
13 1.7 12/03/09
14
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16 1.8 01/02/10
17
18 1.9 01/24/10
19 1.10 01/24/10
20 1.11 02/10/10
21 1.12 02/11/10
22 1.13 02/24/10
23 1.14 03/01/10
24 1.15 03/16/10
25 1.16 03/20/10
26
27 1.17 4/30/2010
28 1.18 05/28/20
29 1.19 06/06/10
30 1.20 6/7/2010
31 1.21 6/8/2010
32
33 1.5 1/19/2011
34
35
36
37 1.51 3/1/2011
38
39 1.52 3/14/2011
40 1.53 03/27/12
41 1.54 05/07/12
42 1.55 9/14/2012
43 1.56 9/14/2012
44 1.57 9/15/2012
45 1.58 9/16/2012
 C
1 change
2 initial version
3 removed RA as HCO3 as this is useless
4 added water profile as mEq/l
5 Changed CaCO3 alkalinity contribution to 0.5
6 added acid malt additions
7 fixed some comments
8 created mobile version
9 minor format changes
10 added support for dissolved chalk and mash
11 thickness dependent pH shift; merged mobile
12 and desktop version
13 added simple water analysis support
14 added support for the use of acids
15 added pH estimation from beer SRM
16 fixed the salt calculations which didn't take US units into account
17 fixed the effect of acids on the bicarbonate concentration and the alkalinity
18 fixed the lactic acid amount that was not carried over to the advanced sheet
19 the addition of acid was considered for more than just the bicarbonates which caused the pH shift calculation being inco
20 added a check that the mash thickness is in range for mash pH prediction
21 changed the algorithm for mash pH prediction to cover a larger range of mash thicknesses.
22 added reference to the article that explains the mash pH estimation
23 added support for lime treatment of brewing water
24 fixed the way the GH&KH analysis is incorporated into the starting water analysis
25 fixed a bug in the acid calculation
26 added labels to the intermediate water profile in the salts section
27 the detailed calculations for lime treatment were not looking at the GH and KH measurements from the post treatment w
28 fixed the copyright
29 fixed the names of the ions shown on the right hand side of the salt treatment section. CO4 and CL were reversed
30 fixed the calculation of the acid amount which was not taking the unit conversion into account
31 sparge water acid additions are only for compensating alkalinity
32 reduced the amount of acid needed by 1/2 since experiments seem to indicate that
33 major layout update
34 added support for phosphoric acid
35 changed the way pH changes are reported
36 added support for boiling water
37 added support for mash only salts
38 update of instructions
39 updated the wording for roast %
40 updated the grist pH estimation formula to the one published on the web
41 fixed a bug that kept Mg content Div0 and added a warning if the specified water amount is 0 and salts are added in g s
42 unprotected the "unit" field on the basic sheet
43 linked KH and GH on the advaced sheet with the basic sheet
44 linked units for salts to be added on the advanced sheet to the basic sheet, minor format changes
45 removed the mash thickness restricton for mash pH prediction
 D E
1
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d in g since this41also results in Div0
42
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 A B C
1
2
3 total water used 0.00 l
4 strike water 0.00 l
5 sparge water 0.00 l
6 strike/total ratio 1.00
7 sparge/total ratio 0.00
8
9 grist weight 0.00 kg
10 mash thickness #DIV/0! l/kg
11
12 spH #DIV/0! pH*l/mEq
13 grist buffer capacity #DIV/0! mEq/(pH*kg)
14
15 pH change from base water
16
17 total residual alkalinity in base mash water 0.00 mg CaCO3
18 0.00 mEq
19 pH change #DIV/0! pH
20
21
22 salt additions converted to ppm
23
24 water amount for salt additions 0.00 l
25 gypsum 0.00 mg/l
26 epsom salt 0.00 mg/l
27 table salt 0.00 mg/l
28 calcium chloride 0.00 mg/l
29 magnesium chloride 0.00 mg/l
30 baking soda 0.00 mg/l
31 chalk (undissolved) 0.00 mg/l
32 chalk (dissolved) 0.00 mg/l
33
34 Ca Hardness from salts 0.00 mEq/l
35 Mg Hardness from salts 0.00 mEq/l
36 alkalinity from salts 0.00 mEq/l
37 residual alkalinity from salts 0.00 mEq/l
38
39 total residual alkalinity from salts 0.00 mEq
40 pH change #DIV/0! pH
41
42 common info for lime treatment or boiling
43
44 Starting Calcium content 0.00 ppm
45 Starting Magnesium content 0.00 ppm
46 Starting Alkalinity 0.00 mEq/l
47 Starting pH 8.00
48
49 Calcium atomic weight 40.00 g/mol
 A B C
50 Magnesium atomic weight 24.30 g/mol
51 lime molaric weight 74.10 g/mol
52
53 Calcium hardness 0.00 mEq/l
54 Magnesium hardness 0.00 mEq/l
55
56 lime treatment
57 total water volume treated with lime 0.00 l
58
59 Carbonic acid pKa1 6.40
60 Carbonic acid pKa2 10.30
61
62 r1 0.03
63 r2 199.53
64
65 [H2CO3 and CO2] 0.00 mmol/l
66 [HCO3-] 0.00 mmol/l
67 [CO3-] 0.00 mmol/l
68
69
70 [OH] needed to convert everything to [CO3-] 0.00 mmol/l
71 lime needed for this amount of [OH] 0.00 mmol/l
72 lime concentration 0.00 mg/l
73
74 lime needed 0.00 g
75
76 Ca surplus 0.00 mmol/l
77 Ca surplus 0.00 ppm
78
79 resulting hardness (measured) 0.00 mEq/l
80 resulting alkalinity (measured) 0.00 mEq/l
81
82 new Ca hardness 0.00 mEq/l
83 new calcium content 0.00 ppm
84 post lime treatment alkalinity 0.00 mEq/l
85
86 water boiling
87
88 water amount being boiled 0.00 l
89
90 alkalinity - CH 0.00 mEg/l
91 estimated post boil alkalinity 0.00 mEq/l
92 alkalinity drop 0.00 mEq/l
93 estimated post boil CH 0.00 mEq/l
94 CH surplus 1.00 mEq/l
95
96 measured KH 0.00 mEq/l
97 post boil alkalinity 0.00 mEq/l
98 post boil alkalinity drop 0.00 mEq/l
 A B C
99 post boil CH 0.00 mEq/l
100
101
102 after salt additions and lime treatment/boiling
103 final alkalinity 0.00 mEq/l
104 final Ca hardness 0.00 mEq/l
105 Mg Hardness 0.00 mEq/l
106 residual alkalinity 0.00 mEq/l
107
108 total residual alkalinity in mash water after adding salts 0.00 mEq
109 pH change #DIV/0! pH
110
111
112
113 acid additions
114
115 lactic acid density 1.20 kg/l
116 lactic acid solution weight 0.00 g
117 lactic acid weight from liquid lactic acid 0.00 g
118 lactic acid from acid malt 0.00 g
119 total acid malt power 0.00 mEq
120 total lactic acid weight 0.00 g
121 lactic acid per kg grist 0.00 mg/kg
122 lactic acid per l water 0.00 mg/l
123
124 phosphoric acid density 1.08 kg/l
125 phosporic acid solution weight 0.00 g
126 phosphoric acid from liquid phosphoric acid 0.00 g
127 phosphoric acid power 0.00 mEq
128
129 mash pH change from acid additions #DIV/0! pH
130
131 acid malt weight 0.00 kg
132
133 acid neutralization in mash water 0.00 mEq/l
134 total alkalinity in the mash water after adding acids 0.00 mEq/l
135 total residual alkalinity after adding acids 0.00 mEq/l
136 bicarbonates 0.00 mg/l
137
138
139 strike water profile
140 Ca 0.00 mg/l
141 Mg 0.00 mg/l
142 Na 0.00 mg/l
143 SO4 0.00 mg/l
144 Cl 0.00 mg/l
145 HCO3 0.00 mg/l
146 Alkalinity 0.00 ppm as CaCO3
147 Residual Alkalinity 0.00 ppm as CaCO3
 A B C
148
149 overall water profile
150 Ca 0.00 mg/l
151 Mg 0.00 mg/l
152 Na 0.00 mg/l
153 SO4 0.00 mg/l
154 Cl 0.00 mg/l
155 HCO3 0.00 mg/l
156 Alkalinity 0.00 ppm as CaCO3
157
158 chalk water + CO2
159 concentrated chalk water batch volume 0.00 l
160 chalk concentration 0.00 ppm
161 amount of chalk water needed for mash l
162 amount of chalk water needed for sparge l
163 amount of chalk water needed for all l
164
165 distilled water mash pH estimation
166
167 pH_0SRM 5.6
168 S_c 0.21
169 S_r 0.06
170 P 12 Plato
171 SRM 0
172 r 0
173
174 DI pH is calculated as pH_0SRM 1/P(S_c*(1-r)+S_r*r)SRM 5.60 pH
175
176
177 sparge water alkalinity reduction
178
179 water residual alkalinity 0.00 mEq/l
180 sparge water amount 0.00 l
181 alkalinity in need of neutralization 0.00 mEq
182 lactic aicid needed 0.00 ml
183 phosporic acid needed 0.00 ml
 D
1
2
3
4
5
6
7
8
9
10
11
12
mEq/(pH*kg)
13
14
15
16
mg CaCO3
17
18
19
20
21
22
23
24 if lime treatment or boiling is used the water amount entered there will be used
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
 D
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
 D
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136 bicarbonates only exist if the alkalinity is positive
137
138
139
140
141
142
143
144
145
ppm as CaCO3
146
ppm as CaCO3
147
 D
148
149
150
151
152
153
154
155
ppm as CaCO3
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
 constants

lactic acid content of acid malt 2.8 % w/w

DI pH assumption for specialty malt 5.7

assumed Mg contribution to tested GH 30 %

mash buffer capacity for water residual alkalinity 50 mEq/(pH*kg)

mash buffer capacity for acid additions 50 mEq/(pH*kg)

88% lactic acid density 1.2 kg/l

85% phosphoric acid density 1.685 kg/l
lactic acid molar weight 90 g/mol
phosphoric acid molecular weight 98 g/mol

gypsum specific weight 4 g/tsp

epsom salt specific weight 4.6 g/tsp
table salt specific weight 6.36 g/tsp
calcium chloride specific weight 4.4 g/tsp
baking soda specific weight 5.2 g/tsp
chalk 3.8 g/tsp

lower alkalinity limit for boling 1 mEq/l

Page 32
 A B C D E F G H
1
2 Various tables that can be printed or cap
3
4
5
6 base water
7 water A water B blended
8 100.00% 0.00%
9 ppm Ca 0.00 0.00 0.00
10 ppm Mg 0.00 0.00 0.00
11 ppm Na 0.00 0.00 0.00
12 ppm SO4 0.00 0.00 0.00
13 ppm Cl 0.00 0.00 0.00
14 ppm HCO3 0.00 0.00 0.00
15 alkalinity as ppm CaCO3 0.00 0.00 0.00
16
17 salts
18 ppm g/l g/gal
19 Gypsum 0.0 0.00 0.00
20 Epsom salt 0.0 0.00 0.00
21 Table salt 0.0 0.00 0.00
22 Calcium chloride 0.0 0.00 0.00
23 Magnesium chloride 0.0 0.00 0.00
24 Baking soda 0.0 0.00 0.00
25 Chalk (undissolved) 0.0 0.00 0.00
26 Chalk (dissolved) 0.0 0.00 0.00
27
28 resulting water
29 ppm Ca 0.00
30 ppm Mg 0.00
31 ppm Na 0.00
32 ppm SO4 0.00
33 ppm Cl 0.00
34 ppm HCO3 0.00
35 alkalinity as ppm CaCO3 0.00
36 RA as CaCO3 0.00
 I J K L M N O P Q
1
an be printed
2 or captured in a screen-shot
3
4
5
6 water profile
7
8 alkalinity
9 ppm as ppm residual alkalinity
10 ppm Ca ppm Mg ppm Na ppm SO4 ppm Cl HCO3 CaCO3 as ppm CaCO3
11 0 0 0 0 0 0 0 0
12
13 salts
14
15 Calcium Magnesium Chalk Chalk
16 Gypsym Epsom Table Salt Chloride Chloride Baking soda undissolved dissolved
17 CaSO4 MgSO4 CaCl2 MgCl2 CaCO3 +
18 2H2O 7H2O NaCl 2H2O 6H2O NaHCO3 CaCO3 CO2
19 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 ppm
20 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 g/l
21 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 g/gal
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36