# Water Chemistry

## Getting Started

### Batch Data

* Steps 1, 2, and 3b were taken from the recipe and your profile.
* Select the desired source water profile in step 3a.
* Add brewing salts or increase dilution as needed so the difference on line 8 reports all green values (within 20ppm).
* Watch for harmful levels as reported on line 9.
* Click the 'save' button at the bottom to store this information with your brew session.

**Notes About the Ion Level Report:**

* ![](https://2223943643-files.gitbook.io/~/files/v0/b/gitbook-legacy-files/o/assets%2F-LY2qaPiuzv-wxqDpCst%2F-MclBpkniC8Lbdk8K3R-%2F-MclCzYvz1qYQcCs8Roc%2Fcheckmark_range_normal.webp?alt=media\&token=1f7f64bf-42b7-4848-9857-2b7b63aefa34) Within recommended generalized brewing range.
* ![](https://2223943643-files.gitbook.io/~/files/v0/b/gitbook-legacy-files/o/assets%2F-LY2qaPiuzv-wxqDpCst%2F-MclBpkniC8Lbdk8K3R-%2F-MclD0aO-TERExwZQ97A%2Fcheckmark_range_low.webp?alt=media\&token=6bcd619f-3d61-4d31-a1e4-4ba84eea10a5) Low, but not necessarily an issue.
* ![](https://2223943643-files.gitbook.io/~/files/v0/b/gitbook-legacy-files/o/assets%2F-LY2qaPiuzv-wxqDpCst%2F-MclBpkniC8Lbdk8K3R-%2F-MclD2cTu2a9Qk7OFFXL%2Fcheckmark_range_high.webp?alt=media\&token=c12c2e81-1093-41b6-a989-4057f0e0c67a) Above recommended brewing range, but not harmful.
* ![](https://2223943643-files.gitbook.io/~/files/v0/b/gitbook-legacy-files/o/assets%2F-LY2qaPiuzv-wxqDpCst%2F-MclBpkniC8Lbdk8K3R-%2F-MclD4Wga0crES94p9lZ%2Fcheckmark_range_harmful.webp?alt=media\&token=af49b8db-e9d5-4827-8d79-5ef343dee70e) Harmful, do not brew at this level!
* A low or high ion concentration is not necessarily a bad thing, such as the case of Pilsen water, where the target is practically diluted water, or the case of Burton on Trent where the sulfates are elevated.
* If the calculator reports a harmful level, this means it is definitely harmful to the flavor of the beer, and quite possibly harmful to human health!

**Notes About Alkalinity:**

* This calculator uses **Bicarbonate (HCO3-)** as the measure of alkalinity. If your water report specifies alkalinity or hardness as CaCO3, multiply that number by 1.22 to get the HCO3- value.
* Alkalinity (in ppm as CaCO3) = HCO3- x 50 / 61
* If your source water is high for a given category, the easiest thing to do is dilute with distilled water to cut down the mineral levels, then add salts to rebalance.

**Notes about NaCl additions:**

* Use canning salt, kosher salt, pickling salt, or pure salt - just make sure it is not iodized. Avoid regular table salt because it is iodized! Yeast will not handle iodine well so avoid 'table salt' or 'iodized salt'.

**Notes About pH Calculation:**

* The pH calculation was removed from this calculator. Please try our new and improved [Mash Chemistry and Brewing Water Calculator](https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/).