Perfect for stouts, Dublin has the highest bicarbonate concentration of the cities of the British Isles, and Ireland embraces it with the darkest, maltiest beer in the world. The low levels of sodium, chloride and sulfate create an unobtrusive hop bitterness to properly balance all of the malt.

Calcium (Ca+2)
118 ppm
Magnesium (Mg+2)
4 ppm
Bicarbonate (HCO3-1)
319 ppm
Chloride (Cl-1)
19 ppm
Sodium (Na+1)
12 ppm
Sulfate (SO4-2)
54 ppm

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Recipes | Grain, Hops, Yeast, Water | AllGrain.Beer v1.3
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