EZ Water AdjustmentEZ Water Calculator Spreadsheet 3.0 - METRICStep 1: Enter Starting Water ProfileCalciumMagnesiumSodiumChlorideSulfateBicarbonate (HCO3 ppm)1A. Profile(Ca ppm)(Mg ppm)(Na ppm)(Cl ppm)(SO4 ppm)Alkalinity (CaCO3 ppm)Starting Water Profile:000000(ppm = mg/L)B. VolumeMash WaterSparge WaterIf your water report gives Sulfate as Sulfur (SO4-S) such as a Ward Lab's report, multiply by that by 3 to get SO4Volume (liters):00(gallons):0.000.00% that is Distilled or RO:0%0%Step 2: Enter Grain InfoDistilled watergrain typesdist water pHSelect GrainWeightColor (L)Mash pH1- Select Grain -Type(kg)(Crystal Malts Only)(from chart)2Base - 2-Row5.70Crystal Malt:Caramel malts, Cara Munich,Cara Aroma, etc.

Roasted/Toasted Malt:Roasted Barley, Black Patent,Carafa, etc.

Acidulated Malt:Enter in Step 4a.1000.003Base - 6-Row5.791000.004Base - Maris Otter5.771030.005Base - Munich5.431000.006Base - Pilsner5.751000.007Base - Wheat6.041000.008Base - Vienna5.561000.009Base - Other5.701000.0010Crystal Maltcalculated1000.0011Roasted/Toasted Malt4.71Total Grain Weight (kg):0The 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.(lbs):0.0Mash Thickness:00Step 3: View Mash pHNote: When measuring actual mash pH with a meter, keep in mind that it can take up to 15 minutes for mash pH to stabilize.Effective Alkalinity(CaCO3 ppm)ResidualAlkalinityESTIMATEDRoom-TempMash pHDesiredRoom-Temp Mash pH000.005.4 - 5.6There 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)GypsumCalc. ChlorideEpsom SaltAcidulated MaltLactic Acidadd at dough-in or prior.CaSO4CaCl2MgSO4acid content:2.0%acid content:88%Mash Water Additions (grams):000grams:0ml:0Adjusting Sparge Water? (y/n):oz:0.0Typically 2.0%. Revise if necessary.Sparge Water Additions (grams):0.00.00.00.000%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)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.Slaked LimeBaking SodaChalkadd at dough-in or prior.Ca(OH)2NaHCO3CaCO3Mash Water Additions (grams):000Adjusting Sparge Water? (y/n):Sparge Water Additions (grams):0.00.00.0add 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 ProfileCalciumMagnesiumSodiumChlorideSulfateChloride / Sulfate(Ca ppm)(Mg ppm)(Na ppm)(Cl ppm)(SO4 ppm)RatioMash Water Profile:000000.00Mash + Sparge Water Profile:000000.00Palmer's Recommended Ranges:50 - 15010 - 300 - 1500 - 25050 - 3500There 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" 2009Recommended mineral ranges are from:John Palmer, "How to Brew"Recommended Cl to SO4 ratio ranges are from:John Palmer's RA spreadsheetCreated by: THVersion 3.0.2 (02-22-12)Check for Updates

Created by: THKai Troester, "The effect of brewing water and grist composition on the pH of the mash" 2009John Palmer, "How to Brew"John Palmer's RA spreadsheetCheck for Updates

Raw Text FormatThis page can be used for copying and pastingStarting Water (ppm):Ca:0Mg:0Na:0Cl:0SO4:0HCO3:0Mash / Sparge Vol (gal):0/0RO or distilled %:0%/0%Total Grain (lb):0.0Adjustments (grams) Mash / Boil Kettle:CaSO4:0/0CaCl2:0/0MgSO4:0/0NaHCO3:0/0CaCO3:0/0Lactic Acid (ml):0Sauermalz (oz):0Mash Water / Total water (ppm):Ca:0/0Mg:0/0Na:0/0Cl:0/0SO4:0/0Cl to SO4 Ratio:0.00/0.00Alkalinity (CaCO3):0RA:0Estimated pH:0.00(room temp)

Version informationVERSION INFORMATIONv1.3Added city profiles.v1.4v1.510/28/09Added ability to include or not include sparge salt additions, added separate rows for final mash water and final total water.v1.61/20/10Fixed bug in final CaCO3 formula, revised instructions and graphics.v1.72/26/10Added separate boxes for mash and sparge water dilution rates.v2.09/13/10Revised 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.v2.0.14/5/11Added note: ph @ room temp. Revised desired ph range to be 5.4 - 5.7v3.0.08/4/11Added individual entries for grain types. Revised pH calculations. Rearranged spreadsheet. Removed NaCl, added Slaked Lime.v3.0.19/2/11Added 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.v3.0.22/22/12Added notes regarding when to add salts to mash and sparge water. Revised donation button & link.

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