Soren P.L. Sorensen

Invented the pH scale in 1909.At the Carlsberg Laboratory in Denmark.Lab established by Carlsberg Brewery in 1875.

◦ To advance biochemical knowledge related to brewing. Lab also isolated saccharomyces carlsbergensis.

Know known as saccharomyces pastorianus (lager yeast)

Water Adjustment OverviewColin Mead – Mad Z’s

• When to (not to) adjust.• Local water profiles.• Easy adjustments.• Reference material.

Reasons Not To Adjust WaterIf it’s not broke, don’t fix it.

◦Ok to drink - ok to brew with. Risk vs Reward

◦Ruin batch vs 3-5% incremental improvement.

Complicated, expensive & hazardous.

“Get comfortable with the entire brewing process, fix/perfect other areas first (eg fermentation temp) before adjusting water.” - Jamil Zainesheff & John Palmer

Reasons To Adjust WaterRemove impurities and off

flavors/odors.Emulate a water profile for a

specific style.Incrementally improve quality of

beer.◦Taste, odor, clarity

Improve process efficiency.Because you can ;-)Note: There isn’t one water profile suited for

all beer styles.

Classic Brewing vs Homebrew.

Classic Brewing

Homebrewing

Ingredient Source

Local Global (except H2O)

Beer Style Brewed

Matched to ingredients (incl H2O).

Any and all styles.

Water Chemistry Understanding

Limited. Extensive.

Adjustments for Style.

Process and grain bill.

Process, grain bill, & water.Water is accountable for creating entire

beer styles, eg: Stouts, Porters, IPAs, Pilsners, Dunkels, Bocks etc…

Key Water AdjustmentsExtract All Grain

Remove ImpuritiesBiological, physical, chemical.

Yes Yes

Adjust for Mash pHHardness & alkalinity. No Yes

Adjust for FlavorAccentuate malt sweetness vs hop bitterness.

Yes Yes

Water to Avoid or Be Aware of.Softened Water (never use)

◦ Replaces Calcium & Magnesium ions with Sodium (Na) or Potassium (K) (depending on which salt is used).

◦ The harder the water, the more Na or K gets added.◦ In excess both Na and Kwill add a salty taste to beer.

Distilled Water/RO water (use with caveats)◦ Extract

Should be OK to use. Extract contains minerals for yeast.◦ All Grain

Do NOT use “as-is” – no minerals for mash or yeast. Use to reduce hardness and alkalinity (dilution). Use to “build you own” water

Need to add Ca, Mg, Fe, K, Zn, Na, SO4, Cl, HCO3

First Step – Where Are You?

You need to know A to get to B

BB

EBMUD90% Mokelumne River10% Local watersheds

ZONE 7California SWPDel ValleWells

ACWDCalifornia SWPHetch HetchyLocal Water

(Pilzen/Dublin/BoT)

Water Report DSRD 2012

The Problem with Water ReportsAverages or wide ranges for the

year.◦Eg Zone 7 “blends” range 5%-50%

well water.Missing data for brewing.

◦Livermore: No Calcium or Alkalinity reported.

Many are inaccurate (online complaints)

“You cannot rely on the water report (for brewing) as its only an average over the year, and the blend changes daily…you would need to send your water for testing if you want the level of detail you are asking for”

Raj G. – DSRD Water Engineering Mgr

Water Test Kits

Gives more meaningful/timely results.

Does not test all aspects of water.Expensive.

Test Kit Results (6/9/2013).

Level Zone 7 (Dublin)

EBMUD (San Ramon)

Chlorine/Chloramine

0/No Test Avail

0/No Test Avail

Calcium ppm/as CaCO3

32 / 80 4

Magnesium ppm/as CaCO3

34 / 140 2.4

Sulphate ppm 40 Not TestedChloride ppm No Test Avail No Test AvailSodium ppm No Test Avail No Test AvailTotal Hardness ppm as

CaCO3220 (v. hard) 20 (soft)

Alkalinity ppm as CaCO3

220 (high) 40 (low)

pH pH 7.8 Not testedWould people with test kits be willing to share results?

Note: ppm IS equiv to mg/l, but is NOT the same as “ppm as CaCO3”

Municipal Water TreatmentChlorine/chloramine added for safety.

◦Can lead to medicinal/band-aid like aroma/flavors (chlorophenols) and should be removed.

pH/Alkalinity typically increased (7.5-8.5).

Hardness typically reduced.Water profile changed throughout year

◦Blend ratio (eg surface:well).◦Odors from algae and microbes in summer.

Removing ChloramineMethod Positive Be Aware

Campden Tablets(Potassium or Sodium metabisulfite in tablet or powder form)

• Fast acting• Most effective• Prevents wild

yeast contamination.

• Cheap.

• Adds sulphites (allergies)

• Excess sulphites can stunt/kill yeast.

• Crush tablets• ¼- ½ tablet safe for

5gln

Ascorbic Acid (Vitamin C.)

• Effective• Alternative to

CTs (no sulphites).

• Cheap.

• May lower pH.• Use 100% powder

form.• ¼ tsp for 5gln

Charcoal Filter • Can remove some of the chloramine.

• Removes other odors and contaminants.

• Does not remove all chloramine.

• Water must flow slow over charcoal to work (1 pint per minute).

Measuring AdditionsUse proper measuring devices.

◦A teaspoon is not a measuring device.

◦Very small amounts requiring accuracy/

Use precautions when using acids and bases.

Hardness, pH & AlkalinityHardness

◦Measure of Ca and Mg levels.pH

◦Measure of the ratio of hydronium (H3O+ aka H+) and hydroxide (OH-) ions in solution.

Alkalinity◦Measure of the “buffering”

(resistance to pH change) capability.

pH & Alkalinity

OHSR 20Dub 200

H+SR 0.2Dub 2

Dublin & SR can have the same pH but different Alkalinity…

pH = ratio H:OH (eg1:100)Alk = Ability to resist Acid

pH & Alkalinity

OHSR 0.2Dub 2

H+SR 20Dub 200

…but it takes 10x more Acid to neutralize the Alkalinity in Dublin

As acid increases, base reduces by the same ratio.

Residual AlkalinityResidual Alkalinity = Total Alkalinity – Effective Hardness

RA of Local and Classic Waters

EBMUD Actual

Zone 7 Actual

Dub

Ca

EP

L

BDubIre

Do

How I Changed Zone 7 Water

1. 4 GallonsZone 7 Water

2. Add 5 Gallons Distilled Water

3. Add 4gr (1 tsp) GypsumE

SummaryGet your brewing process nailed down

first – then adjust water.◦ Exception – always remove Chloramine.

Know your starting point before adjusting.◦ If Hardness and/or Alkalinity too high: Dilute ◦ If too soft: Harden with Gypsum/Calcium Chloride

Measure with care.The goal is to get in the right ballpark,

not hit the plate.

Brewing Mineral SummaryFunction Rang

e(rec)

Notes

Calcium Hardens water to help reduce the mash pH.

50-150(100)

* Major ion.

Magnesium Hardens water to help reduce the mash pH. Yeast nutrient.

10-30 >50ppm harsh mineral taste or sour/bitter.>125ppm laxative & diuretic effects

Sulphate Accentuates hop bitterness.

50-150 150-350 astringency>750 = diarrhea.Keep Sodium low.

Sodium Accentuates sweetness. 0-150(<50)

70-150 accents sweetness of malt.>200 salty taste.Keep low if Sulphates high

Chloride Enhances sweetness and malt flavor & smooths bitterness.

0-100 >300 Medicinal flavors – chlorophenols.High levels can hamper yeast flocculation

SO4:Cl Ratio Accentuates sweetness/bitterness.

2:1 Hoppy1:2 Malty

7:1 max ratio.

Bicarbonate Determines Alkalinity.Neutralizes acids from dark malts.

0-250 0-50 for pale/base malt only beers50-150 for amber-colored, toasted malts150-250 for dark, roasted malts

Brewing Minerals & SaltsAdd Via gr/

gal ppm

Notes

Calcium Calcium Sulphate (Gypsum)Calcium Chloride.

61.471.9

Gypsum: harder to dissolve as water temp increases – add pre-heat.Check existing sulphate/chloride levels and ratio. May need to combine salts.

Magnesium

Magnesium Sulphate (Epsom Salts)Magnesium Chloride

26.131.6

Harder to dissolve as water temp increases.Keep Mg below 30 (laxative).

Sulphate Calcium Sulphate (Gypsum)Magnesium Sulphate (Epsom Salts)

147.5103

Keep sulphate below 150Watch sulphate:chloride ratio

Sodium Sodium Chloride (canning salt)Sodium Bicarbonate (Baking Soda)

10472.3

Keep sodium below 150.

Chloride Calcium ChlorideSodium Chloride (use non-iodized only – otherwise yeast poisoned)

127.5160.3

Keep chloride below 250Watch sulphate:chloride ratio

Bicarbonate

Sodium Bicarbonate (Baking Soda)Calcium Carbonate (Chalk)Pickling Lime

191.9322434.8

Be aware of sodium addition.Chalk does not readily dissolve in water so add it to mash tun. Experts say its not worth it, as it only increases pH by 0.2. Chalk and pickling lime also add Ca.

https://sites.google.com/site/brunwater/water-knowledgehttp://www.howtobrew.com/section3/chapter15-4.html

Adjusting Hardness, Alkalinity & Mash pH

Increase Via Reduce ByHardness • Calcium Sulphate (Gypsum)

• Calcium Chloride• Calcium Carbonate (Chalk)• Calcium Hydroxide (Pickling

Lime)• Magnesium Sulphate

(Epsom Salts)• Magnesium Chloride

• Boiling (temp hardness only)

• Dilute with DI/RO water.

Residual Alkalinity

• Sodium BiCarbonate (Baking Soda)

• Calcium Carbonate (Chalk)• Calcium Hydroxide• ** Five Star 5.2 buffer

(many reports indicate this does not work as advertised and leads to much higher mash pH)

• Dilute with DI/RO water• Calcium and Magnesium

additions to mash water.• Lactic acid.• Sulfuric acid.• Phosphoric acid (?)• Hydrochloric (muriatic)

acid.• Dark malts.

Reference Material◦ How to Brew – John Palmer◦ BJCP Exam prep◦ Papers by AJ deLange (water chemistry for ProMash)◦ Homebrewtalk Forum◦ Brewing Network Podcasts (Water Chemistry x 4)◦ Final Gravity Podcast (Water Chemistry)◦ https://sites.google.com/site/brunwater/water-knowledge◦ http://braukaiser.com/wiki/index.php?title=Braukaiser.co

m◦ http://www.brewery.org/brewery/library/wchmprimer.html

Water Calculators◦ https://sites.google.com/site/brunwater/◦ http://braukaiser.com/documents/Kaiser_water_calculator_US_uni

ts.xls◦ http://www.ezwatercalculator.com/◦ http://howtobrew.com/section3/Palmers_Mash_RA_ver3ptO.xls◦ http://www.brewersfriend.com/water-chemistry/

Water Adjustments & Witches Hats