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water-chemistry

Provides brewing water targets, salt addition calculations, mash pH guidance, and carbonation references by beer style.

Updated May 6, 2026
Search Tags:#brewing#homebrewing#water chemistry#mash ph#beer recipe#salt additions#carbonation
One-click install
npx skills add https://github.com/guedesopaulo/AI-Brew --skill water-chemistry-guedesopaulo
Or copy as Structured Prompt for Agent▼
Please help me install this Agent Skill.
Skill: water-chemistry
Source: https://github.com/guedesopaulo/AI-Brew/tree/main/data/skills/water-chemistry
Command: npx skills add https://github.com/guedesopaulo/AI-Brew --skill water-chemistry-guedesopaulo

SYSTEM DOCUMENTATION & REQUIREMENTS

What problem does it solve? Brewers struggle to match water mineral profiles, mash pH, and carbonation levels to specific beer styles, leading to harsh bitterness, flabby malt character, or incorrect mouthfeel. ## Core Features & Use Cases - Style-Family Water Targets: Reference tables of Ca, SO4, Cl, and Mg ppm targets for 15 style families from Burton Bitter to Bohemian Pilsner. - Salt Addition Calculations: Per-20-L dosing guidance for gypsum, calcium chloride, and acids, including a worked West Coast IPA example. - Mash pH and Carbonation Guidance: pH targets by beer color, adjustment methods, carbonation volumes by style, and priming sugar formulas. - Use Case: When designing a NEIPA recipe, look up the inverted SO4:Cl ratio (1:2 to 1:3), compute CaCl2 additions from RO water, and set a mash pH target of 5.2-5.4. ## Quick Start Ask the agent what water profile and salt additions are needed for a West Coast IPA brewed with RO water in a 20 L batch.

Frequently Asked Questions about water-chemistry

High-intent search queries and answers about installing and using this skill.

FAQPage Schema
How do I adjust water chemistry for an IPA?▼

Target a sulfate-to-chloride ratio of 2:1 to 4:1 for West Coast IPAs using gypsum additions. For a 20 L batch from RO water, roughly 7 g gypsum plus 2.5 g calcium chloride reaches about Ca 130, SO4 200, Cl 80 ppm.

What is the ideal sulfate to chloride ratio for beer?▼

A 1:1 ratio is balanced for most ales and lagers. Ratios of 2:1 to 4:1 accentuate bitterness for hop-forward styles, while 1:2 to 1:3 produces a soft, malt-forward character suited to NEIPAs and stouts.

How do I lower mash pH for pale lagers?▼

Use phosphoric acid (10%) for neutral flavor impact, or lactic acid (88%) at roughly 1 mL per 5 L to lower pH by about 0.1 unit. Acid malt at 1-3% of the grist also lowers pH by 0.1-0.3 units.

Can I use baking soda to adjust brewing water?▼

Baking soda raises mash pH and alkalinity, so it is appropriate only for dark beers where roasted malts drive pH too low. Never use it for pale styles, where it would push pH above the optimal 5.2-5.4 range.

How much priming sugar do I need for bottle conditioning?▼

Use the formula: sugar grams = (target vols minus residual CO2) times batch liters times 4.0. For a NEIPA at 2.4 vols conditioned at 20 C in 20 L, that is (2.4 - 0.86) x 20 x 4.0 = 123 g table sugar.

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