Total hardness as CaCO3 is a combination of Calcium and Magnesium hardness as CaCO3. This then gets multiplied by the equivalent mass of Calcium carbonate. To get Mg hardness as CaCO3, you first work out it's concentration in mEq/L by dividing it's concentration in mg/L (or ppm they're the same) by it's equivalent mass. Magnesium has an atomic mass of about 24.3 and a 2+ charge, so an equivalent mass of 12.15 (24.3/2).Ĭalcium has an atomic mass of about 40 and a 2+ charge, so an equivalent mass of 20.Ĭalcium carbonate has an atomic mass of about 100 and the carbonate component has a 2- charge, so an equivalent mass of 50. Ok, can do, but the chemistry can be confusing if you're not used to it. Most brewers prefer to use water calculators to do this. If you prefer higher sulfate (dryer, accentuates hop bitterness), use some/all gypsum instead of Calcium chloride.įor lighter coloured beers, you should think about adding acid to remove some of the alkalinity to get a suitable mash pH. That also adds 127ppm of chloride (giving a rounder/fuller feel). It'd also work OK for stouts and ambers.Īdding about a gram of Calcium chloride per gallon of water may be beneficial for most ales, to get your Calcium up to about 120ppm (which can help with yeast clearing). Your water's not bad, but does have some alkalinity that needs to be accounted for.Īs is, you could comfortably dark beers that also have a decent dose of caramel malts, like porters, milds and brown ales. Total hardness as CaCO3 is 242, so Ca hardness must be about 220ppm. Magnesium is 5ppm, which is roughly 20ppm hardness as CaCO3. Sodium isn't given but isn't normally too important (unless there's a source making it very high - like salting of roads or a water softener).Ĭalcium also isn't given and is important but can be calculated. Your relevant numbers from that report are:

Brewing water chemistry calculator