EZ Water Calculator Spreadsheet 3.
0 - METRIC
Step 1: Enter Starting Water Profile
Calcium
Magnesium
Sodium
Chloride
(Ca ppm)
(Mg ppm)
(Na ppm)
(Cl ppm)
Sulfate
(SO4 ppm)
Mash Water
Sparge Water
(gallons):
0.00
0.00
% that is Distilled or RO:
0%
0%
Select Grain
Type
Weight
(kg)
(Crystal Malts Only)
A. Profile
Starting Water Profile:
Bicarbonate (HCO3 ppm)
Alkalinity (CaCO3 ppm)
(ppm = mg/L)
B. Volume
Volume (liters):
If your water report gives Sulfate as Sulfur
(SO4-S) such as a Ward Lab's report,
multiply by that by 3 to get SO4
Step 2: Enter Grain Info
Distilled water
Crystal Malt:
Caramel malts, Cara Munich,
Cara Aroma, etc.
Roasted/Toasted Malt:
Roasted Barley, Black Patent,
Carafa, etc.
Acidulated Malt:
Enter in Step 4a.
1
Select
1
Select
1
Select
1
Select
1
Select
1
Select
1
Select
1
Select
1
Select
Grain
Grain
Grain
Grain
Grain
Grain
Grain
Grain
Grain
Total Grain Weight (kg):
(lbs):
Mash Thickness:
Color (L)
grain types
Mash pH
(from chart)
dist water pH
1 - Select Grain 2 Base - 2-Row
5.70
3 Base - 6-Row
5.79
4 Base - Maris Otter
5.77
5 Base - Munich
5.43
6 Base - Pilsner
5.75
7 Base - Wheat
6.04
8 Base - Vienna
5.56
9 Base - Other
10 Crystal Malt
11 Roasted/Toasted
0
0.0
#DIV/0!
#DIV/0!
ESTIMATED
Room-Temp
Mash pH
Desired
Room-Temp
Mash pH
#DIV/0!
#DIV/0!
5.4 - 5.6
Calc. Chloride
CaCl2
Epsom Salt
MgSO4
Residual
Alkalinity
#DIV/0!
4.71
The above values are used to calculate mash pH.
They may vary depending on maltser or other
factors - for example Rahr 2-Row has been found to
be 5.56. Modify if necessary.
Step 3: View Mash pH
Effective
Alkalinity
(CaCO3 ppm)
5.70
calculated
Note: When measuring actual mash pH with a meter,
keep in mind that it can take up to 15 minutes for
mash pH to stabilize.
There are varying opinions on the optimum range
here. Consider doing your own research and/or
experimentation to determine what's best for you.
Step 4a: Adjust Mash pH DOWN (if needed)
add at dough-in or prior.
Gypsum
CaSO4
acid content:
Mash Water Additions (grams):
grams:
Adjusting Sparge Water? (y/n):
oz:
#DIV/0!
#DIV/0!
#DIV/0!
Sparge Water Additions (grams):
Acidulated Malt
2.0%
0
0.0
#DIV/0!
acid content:
Lactic Acid
88%
ml:
Typically 2.0%. Revise if necessary.
Some recommend keeping this under 3%
add to boil, or to sparge water prior to sparging, or combine with mash salts when treating all water combined prior to brewing.
Step 4b: Adjust Mash pH UP (if needed)
add at dough-in or prior.
Slaked Lime
Ca(OH)2
Baking Soda
NaHCO3
Chalk
CaCO3
Mash Water Additions (grams):
Adjusting Sparge Water? (y/n):
#DIV/0!
#DIV/0!
#DIV/0!
Sparge Water Additions (grams):
Calculations for chalk's true affect on pH are very complex and may require an
acid to fully dissolve. This spreadsheet uses half of chalk's full potential based
on experimental data w/o acid addition. Results may vary.
add to boil, or to sparge water prior to sparging, or combine with mash salts when treating all water combined prior to brewing.
Step 5: View Resulting Water Profile
Calcium
(Ca ppm)
Magnesium
(Mg ppm)
Sodium
(Na ppm)
Chloride
(Cl ppm)
Sulfate
(SO4 ppm)
Chloride / Sulfate
Ratio
Mash Water Profile:
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
Mash + Sparge Water Profile:
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
#DIV/0!
Palmer's Recommended Ranges:
50 - 150
10 - 30
0 - 150
0 - 250
50 - 350
#DIV/0!
There are varying opinions on these ranges. Consider doing your own research and/or experimentation to determine what's best for you.
EZWaterCalculator is a FREE resource. However, should you wish to show your appreciation (and as a result help out with
maintenance costs), you may give a donation by clicking on the button to the left. In return, I will notify you of any spreadsheet
updates by email (unless you opt-out of course). Thank you for your support! -TH.
References:
Portions of the Alkalinity, RA, and pH calculations are based on information and experiments from:
Kai Troester, "The effect of brewing water and grist composition on the pH of the mash" 2009
Recommended mineral ranges are from:
John Palmer, "How to Brew"
Recommended Cl to SO4 ratio ranges are from:
John Palmer's RA spreadsheet
Created by: TH
Version 3.0.2 (02-22-12)
Check for Updates
This page can be used for copying and pasting
Starting Water (ppm):
Ca:
Mg:
Na:
Cl:
SO4:
HCO3:
0
0
0
0
0
0
Mash / Sparge Vol (gal):
RO or distilled %:
0
0%
Total Grain (lb):
0.0
/
/
0
0%
Adjustments (grams) Mash / Boil Kettle:
CaSO4:
0
/
###
CaCl2:
0
/
###
MgSO4:
0
/
###
NaHCO3:
0
/
###
CaCO3:
0
/
###
Lactic Acid (ml):
0
Sauermalz (oz):
0
Mash Water / Total water (ppm):
Ca:
###
Mg:
###
Na:
###
Cl:
###
SO4:
###
Cl to SO4 Ratio:
###
Alkalinity (CaCO3):
RA:
Estimated pH:
(room temp)
###
###
###
/
/
/
/
/
/
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###
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VERSION INFORMATION
v1.3
v1.4
v1.5
10/28/2009
v1.6
v1.7
v2.0
1/20/2010
2/26/2010
9/13/2010
v2.0.1
4/5/2011
v3.0.0
8/4/2011
v3.0.1
9/2/2011
v3.0.2
2/22/2012
N INFORMATION
Added city profiles.
Added ability to include or not include sparge salt additions, added separate rows for final mash water and final
total water.
Fixed bug in final CaCO3 formula, revised instructions and graphics.
Added separate boxes for mash and sparge water dilution rates.
Revised calculations to be based on Kai Troester's data. Added starting recipe parameters - grain weights &
SRM. Added sauermalz to Adjustments, removed HCL. Results now shows estimated pH instead of SRM to
RA relationship. Less focus on chloride to sulfate ratio. Removed city/region water profiles.
Added note: ph @ room temp. Revised desired ph range to be 5.4 - 5.7
Added individual entries for grain types. Revised pH calculations. Rearranged spreadsheet. Removed NaCl,
added Slaked Lime.
Added note: "When measuring actual mash pH with a meter, keep in mind that it can take up to 15 minutes for
mash pH to stabilize." Also added "buy me a beer" link.
Added notes regarding when to add salts to mash and sparge water. Revised donation button & link.
