How To Design a Perfect Brewing Water Profile

Join us as we walk you through everything you need to know about designing a perfect brewing water profile!

In this video, we cover brewing water sources, water hardness, the ions we want in our brewing water, the ions we want to avoid, and how to optimize the ions to enhance certain aspects of the beer. Since it is another video on the longer side, I have the content broken up below.

0:00 - Intro
0:36 - Requirements For Brewing Water Sources
1:38 - Water Analysis
2:22 - Permanent Hardness
2:46 - Temporary Hardness
4:20 - Residual Alkalinity
6:00 - Ions To Avoid
6:55 - Ions We Want
7:35 - Calcium
8:08 - Sodium
8:35 - Magnesium
8:52 - Sulfate
9:08 - Chloride
9:48 - Sulfate:Chloride Ratio
11:05 - Water Profile Calculator
11:45 - Commonly Added Brewing Salts
12:45 - Sign-off

If you want to see this video's written version, it is free on my Patreon page at the link below.
  / thebeerjunkies  

Example Water Profiles:
Bitter Golden Ale - 50 ppm Calcium; 7 ppm Magnesium; 0-5 ppm Sodium; 95 ppm Sulfate; 45 ppm Chloride
Balanced Golden Ale - 50 ppm Calcium; 7 ppm Magnesium; 0-5 ppm Sodium; 65 ppm Sulfate; 65 ppm Chloride
Malty Golden Ale - 50 ppm Calcium; 7 ppm Magnesium; 0-5 ppm Sodium; 50 ppm Sulfate; 75 ppm Chloride

Bitter Amber Ale - 50 ppm Calcium; 10 ppm Magnesium; 5-10 ppm Sodium; 105 ppm Sulfate; 50 ppm Chloride
Balanced Amber Ale - 50 ppm Calcium; 10 ppm Magnesium; 5-10 ppm Sodium; 70 ppm Sulfate; 70 ppm Chloride
Malty Amber Ale - 50 ppm Calcium; 10 ppm Magnesium; 5-10 ppm Sodium; 50 ppm Sulfate; 75 ppm Chloride

Bitter Black Ale - 50 ppm Calcium; 12 ppm Magnesium; 15-30 ppm Sodium; 85 ppm Sulfate; 45 ppm Chloride
Balanced Black Ale - 50 ppm Calcium; 12 ppm Magnesium; 15-30 ppm Sodium; 55 ppm Sulfate; 55 ppm Chloride
Malty Black Ale - 50 ppm Calcium; 12 ppm Magnesium; 15-30 ppm Sodium; 35 ppm Sulfate; 55 ppm Chloride

For more water profiles, check out our recipes at:
https://thebeerjunkies.com/beer-recipes/

Please let me know what you would like to see next in the comments. Cheers!