Water: Difference between revisions
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'''Water''' makes up the largest percentage of a finished beer. The | '''Water''' makes up the largest percentage of a finished beer. The ratios of different dissolved mineral ions in water can significantly alter the flavor and aroma of the finished beer. Water plays a significant role in most of the brewing [[Processes|processes]] including mashing, hop utilization during boiling and yeast performance during fermentation. | ||
===Characterizing Water=== | ===Characterizing Water=== | ||
Revision as of 12:11, 7 May 2011
Water makes up the largest percentage of a finished beer. The ratios of different dissolved mineral ions in water can significantly alter the flavor and aroma of the finished beer. Water plays a significant role in most of the brewing processes including mashing, hop utilization during boiling and yeast performance during fermentation.
Characterizing Water
Brewing water is usually categorized using a profile of Calcium (Ca), Sulfate (SO4), Sodium (Na), Chloride (Cl), Carbonate (CO3) and Magnesium (Mg) ions. In addition the overall alkalinity becomes important when adjusting pH for mashing all-grain brews. Calcium and Carbonate play a significant role in mash alkalinity, as carbonates buffer the alkalinity of the mash, raising pH.
The principal ions are:
- Calcium (Ca) - Determines water hardness, and aids in mashing and yeast growth if used in moderation. Should be kept to the 80-100 ppm range for mashing and sparging.
- Sulfate (SO4) - Accentuates hop bitterness, though overuse can result in unpleasant flavor/bitterness.
- Sodium (Na) - Helps to accentuate sweetness of malt at levels below 100 ppm. Generally should be kept to a low to moderate level as high levels are associated with sour, salty tastes.
- Chloride (Cl) - Accentuated flavor of beer when kept below 100 ppm for light beers or a max of 300 ppm for dark beers. Can result in bleach or medicine flavor if raised too high.
- Carbonate/Bicarbonate (HCO3) - An alkaline buffering agent that raises the pH of the mash, reducing acidity. Contributes to bitterness, darker color and extraction of tannins during the mash.
- Magnesium (Mg) - Secondary source of hardness. Needed in small amounts (10-30 ppm) for yeast growth and better beer flavor. Overuse (anything > 50) can create astringency.
Water and Beer Styles
The most famous styles for a given city are typically closely tied to the water available. For example, the famous Pilsner style originated in the city of Pilsen, Czech Republic. Their soft water has very low levels of all minerals, which aids in producing a pale color lager with clean bitterness. Similarly the high levels of calcium, carbonate and sulfate of Burton on Trent's hard water in the UK help produce unique hoppy English pale ales. For examples of some brewing waters from around the world, see the hops table in the external links below.
Adjusting Water
You can add minerals to your water to adjust the alkalinity for mashing and also to add minerals for flavor complexity. The most popular additives are Gypsum (CaSO4), Chalk (CaCO3), Calcium Chloride (CaCl), Salt (NaCl), Baking Soda (NaHCO3) and Epsom salts (MgSO4). Carbonates can be used to reduce or buffer the alkalinity of the mash. Brewing software or a water calculation tool can help you determine the correct amount of additives to use.
Water Profiles
- Brewing Water Reference Table
- [Insert water profile links here]
See Also
External Links
- BeerSmith Water Reference Table - waters from around the world.
