Water Profiles

General

CBB 374 - Fair State

• 225 - chloride, 65-70 sulfite

CBB 385 - Green bench, Burial, Russian River - WCIPA

• Burial - sulfate 150 range, chloride always above 100 for mouthfeel, bicarbonates 100-200. Balanced for everything
• Russian River similar. Chloride adds mouthfeel to super dry beers
• Green bench - they are about 1:1 but go high on bicarbonates

IPA

CBB 321 Varietal: 50ppm calcium generally

Grains of wrath west coast IPA: Adjust water for a 4:1 ratio of calcium sulfate to calcium chloride.

Block 15 Alpha IPA: 125ppm of calcium, 180ppm of sulfate, and 85ppm of chloride

Breakside IPA: an 8:1 sulfate-to-chloride ratio for our hoppy beers. Use a moderate amount of gypsum, calcium chloride, and Epsom salts to Burtonize your water. You might try 4 g gypsum, 0.5–0.65 g calcium chloride, and 0.25 g Epsom salt as a starting point. (20L batch)

Westbound and Down Spirit of the West IPA: Target 100 ppm calcium and a 2:1 sulfate-to-calcium ratio.

North Park WCIPA: Sulfur to chloride is 2:1 but total calcium is around 50. Total ppm is low, 100 sulfate, 50 chloride. His WCIPA finished around 2.5 Plato

Fat Heads Head Hunter: We target the following brewing liquor: calcium 162 ppm, magnesium 8.5 ppm, sodium 21 ppm, sulfites 285 ppm, chloride 23.5 ppm, and bicarbonate 104 ppm.

Cold IPA

Firestone Walker  Cold IPA: 90 ppm of calcium, with a 2:1 ratio of gypsum to calcium chloride.

Green Cheek It Just Works Cold IPA: chloride and/or sulfate hit a 1:1 ratio, 150 ppm of each.

21st Amendment Woolen Socks Cold IPA: 1:1.5 ratio of calcium chloride to calcium sulfate in the mash.

Hazy

BKS Clouds Double IPA: a 3:1 chloride-to-sulfate ratio. 

Roaring Table Tubo Solo Hazy IPA: 4:1 chloride-to-sulfate ratio,

Barebottle Space Detective Hazy IPA: Adjust to about 190 ppm each of chloride and sulfate for a 1:1 ratio.

Monkish- they have water high in sulfate (their hazies are a little more bitter). Close to 500 dissolved solids. The water dries it out so you want another one

Calusa : 100pm calcium 200 chloride 100 sulfate

Fidens hazies

• soft water. 125 cal chloride/75 sulfate. Total hardness around 350ppm.
• Mash pH - 5.2-5.25. Knockout - 5. Pre dry hop has to be below 4.3.
• Used to do more chloride but he saw more hop burn/bite with it.

Green Cheek: pH is same, but finished is higher (he likes 4.7) 6:1 chloride to sulfate. 300chloride/50 sulfate

North Park’s hazies : - 175chloride/75 sulfate/125 calcium. 5.4 mash ph. Down to 5.0 at knockout. Finishing ph of 4.7-4.9

CBB 246 - Slice: Keeps calcium around 50ppm. under 100. just puts a bit in calcium sulfate and calcium chloride cause the yeast likes calcium

CBB 307 - Monkish - they have water high in sulfate (their hazies are a little more bitter). Close to 500 dissolved solids. The water dries it out so you want another one

CBB 340 - Calusa - 100pm calcium 200 chloride 100 sulfate

CBB 342 Steve - fidens, Evan - green cheek, Kelsey - north park

• Steve - soft water. 125 cal chloride/75 sulfate. Total hardness around 350ppm.
• Mash pH - 5.2-5.25. Knockout - 5. Pre dry hop has to be below 4.3.
• Used to do more chloride but he saw more hop burn/bite with it.
• Evan - pH is same, but finished is higher (he likes 4.7) 6:1 chloride to sulfate. 300chloride/50 sulfate
• Kelsey - 175chloride/75 sulfate/125 calcium. 5.4 mash ph. Down to 5.0 at knockout. Finishing ph of 4.7-4.9

Pale

Maplewood Charlatan Pale Ale: Ca 125 | Mg 20 | Na 8 | SO4 310 | Cl 56

Lagers

Zoiglhaus Schwarzbier: Target 83 ppm calcium, 88 ppm sodium, 67 ppm sulfate, 99 ppm chloride, and 225 ppm bicarbonate

Misfits Jackfruit Rice Lager: Water profile: Calcium 14 ppm, magnesium 0 ppm, sodium 12 ppm, sulfate 28 ppm, and chloride 20 ppm.