Pale & Hoppy — Dry water profile
A modern style-based profile (a brewwtr original, derived from published style guidance rather than any city’s supply): high sulfate against moderate chloride for a ~3:1 ratio that dries the finish and sharpens hop expression, with enough calcium for yeast health and clear beer.
| Ion | Concentration (ppm) |
|---|---|
| Calcium (Ca²⁺) | 110 |
| Magnesium (Mg²⁺) | 10 |
| Sodium (Na⁺) | 15 |
| Sulfate (SO₄²⁻) | 300 |
| Chloride (Cl⁻) | 100 |
| Bicarbonate (HCO₃⁻) | 50 |
Brewing with this profile
The default for West Coast IPA and aggressively hopped pale ales. If the finish reads harsh, pull sulfate back toward 200 ppm before touching anything else; if it reads sweet, this ratio is the cure.
Suits: West Coast IPA · American pale ale · Double 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).