Stout — Full water profile
A style profile for black beers, pairing high alkalinity with a chloride-led ion balance — the same logic that made Dublin’s water a stout town, restated at modern, moderate mineral levels so the roast bill lands the mash in range without any alkaline mineral additions.
| Ion | Concentration (ppm) |
|---|---|
| Calcium (Ca²⁺) | 80 |
| Magnesium (Mg²⁺) | 15 |
| Sodium (Na⁺) | 40 |
| Sulfate (SO₄²⁻) | 70 |
| Chloride (Cl⁻) | 120 |
| Bicarbonate (HCO₃⁻) | 180 |
Brewing with this profile
For stouts and black ales with heavy roast bills. The 180 ppm bicarbonate is a feature, not a bug: roast malt acidity needs something to push against, and brewwtr’s mash pH model will show the balance land in range where a pale grist would overshoot.
Suits: Stout · Oatmeal stout · Black IPA
Brew with this profile →The calculator loads this target, compares it against your source water ion by ion, and computes the mineral and acid additions to close the gap — with a live mash pH prediction.
Historical city profiles are factual water chemistry compiled from published references (Palmer & Kaminski, Water: A Comprehensive Guide for Brewers, 2013, and the historical brewing literature). Style-based profiles are brewwtr originals derived from published style guidance. Derived values use Kolbach's residual alkalinity (1953).