Dublin brewing water profile
Dublin’s water carries over 300 ppm bicarbonate, among the most alkaline of the classic brewing cities. That alkalinity is a natural partner for heavily roasted grists: the dark malts’ acidity pulls the mash back into range, which is a large part of why the city’s signature beer became dry stout rather than pale ale.
| Ion | Concentration (ppm) |
|---|---|
| Calcium (Ca²⁺) | 120 |
| Magnesium (Mg²⁺) | 4 |
| Sodium (Na⁺) | 12 |
| Sulfate (SO₄²⁻) | 55 |
| Chloride (Cl⁻) | 19 |
| Bicarbonate (HCO₃⁻) | 315 |
Brewing with this profile
This is dark-beer water. Pair it with grists carrying substantial roast character; with anything paler, the alkalinity demands aggressive acidification. The moderate sulfate keeps stout bitterness firm but not sharp.
Suits: Dry stout · Export stout · Porter
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).