Water Chemistry for Homebrewers: Mineral Profiles That Matter

Water is more than a brewing solvent—it's a key ingredient that shapes mash pH, mouthfeel, and hop perception. Understanding minerals helps you tailor your beer to style and preference.

Why water chemistry matters

• Calcium supports yeast health and mash pH control.
• Sulfate and chloride influence hop bitterness perception and mouthfeel.
• Water adjustments can unlock styles you love or replicate classic regional profiles.

Key minerals to know

• Calcium (Ca)
• Sodium (Na)
• Magnesium (Mg)
• Sulfate (SO4)
• Chloride (Cl)
• Bicarbonate (HCO3)

Simple adjustments you can make

• Add brewing salts to reach a target mineral profile for your style.
• Use acidic adjustments (like lactic or phosphoric acid) to nudge mash pH within the ideal range (roughly pH 5.2–5.6).
• Dial in styles by balancing sulfate-to-chloride ratios for hoppier beers or smoother mouthfeel.

Tools and gear

• Water chemistry kits and calculators
• Brewing salts and mineral blends
• pH meters and calibrants

In the store

• Ingredients and water chemistry tools: https://brewco.uk/collections/ingredients
• Mineral blends and salts: https://brewco.uk/collections/treatments-nutrients-enzymes

Final thoughts

• Fine-tuning water can unlock new flavor profiles and improve consistency across batches.
• Start with a plan and track changes to build repeatable results over time.