The water of this city is similar to Dortmund, but lacks the level of calcium to balance the carbonates, and lacks as well the sodium and chloride for flavor. Attempts to imitate Dortmund Export failed miserably until a percentage of toasted malt was added to balance the mash, and Vienna’s famous red-amber lagers were born.

Calcium (Ca+2)
163 ppm
Magnesium (Mg+2)
68 ppm
Bicarbonate (HCO3-1)
243 ppm
Chloride (Cl-1)
39 ppm
Sodium (Na+1)
8 ppm
Sulfate (SO4-2)
216 ppm

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