Dublin
BrewingDublin, IE
Mineral Composition
| mg/L | |
|---|---|
| Calcium | 120 |
| Magnesium | 4 |
| Sodium | 12 |
| Sulfate | 55 |
| Chloride | 19 |
| Bicarbonate | 315 |
Mixing Recipe
This profile requires brewing salts
The mineral levels needed for this profile exceed what’s achievable with bottled water blending alone. We show the closest blend below, but recommend using a salt-based calculator for precision.
Closest blend
Let sparkling water stand uncapped overnight to degas before mixing.
Why this water matters
Dublin water is high in bicarbonate, which means high alkalinity. That's the defining feature. High alkalinity resists changes in pH, and in brewing terms, it means the water fights the natural acidity of the mash. With pale malts, that's a recipe for harsh, astringent beer. With roasted barley and black malt, it's a recipe for stout.
The relationship between Dublin's water and the development of stout isn't coincidence. Brewers worked with what they had. The high bicarbonate needed dark, acidic grains to bring mash pH into the right range, and the result was the dry, roasted, slightly bitter character that defines Irish stout to this day. The water didn't create the style on its own, but it made certain styles viable and others essentially impossible.
If you're brewing a dry stout or an Irish red, Dublin's profile is where to start. For anything pale, look elsewhere. This water has a specific job, and it does it well.