8/12/2019 Water-2008-01

1/29

Brewing Water

James River HomebrewersJanuary 9, 2008

Sources:

Siebel Institute of Technology Concise Course Notes

Ray Daniels, Designing Great Beers

Wolfgang Kunze, Technology of Brewing and Malting

Richmond Water Report, July 9, 2007ProMash

8/12/2019 Water-2008-01

2/29

Overview

Water Requirements

Important Ions, Hardness, Alkalinity

(OFFLINE; link to presentation will be posted

to the JRHB Forum to review later)

Famous Brewing Waters and BEER

Water Adjustment to match Richmond

Water

8/12/2019 Water-2008-01

3/29

Water Requirements

Must meet potable water standards

Appropriate mineral composition

Mostly for style, but it affects your mash and

pH as well!

Appropriate Acidity and Alkalinity (most

important for Mash; not as important forextract brewing)

8/12/2019 Water-2008-01

4/29

Basic Requirements for Potable

Water Microbiologically pure

< 1 organism/100 mL; no coliform bacteria

Clear and colorless

Free of heavy metal ions (Iron, Lead, Gold,

Copper, etc.)

Tasteless and odorless

Chlorinated water affects beer flavor

8/12/2019 Water-2008-01

5/29

RICHMOND Water Report

July, 2007 Ca2+: 22ppm

Mg2+: 4.4ppm

K+: 2.1ppm

NH4+: 0.85ppm

Na+: 20ppm

Li+:

8/12/2019 Water-2008-01

6/29

Important Ions For Brewing:

Calcium (Ca++) Protects enzymes from thermal degradation,

extends activity

Improves trub formation during wort boil Decreases pH during mashing and wort boil

100 ppm calcium addition decreases pH by 0.4 pH units

General rule of thumb:

40-60 ppm is needed in packaged all malt beer. Approximately of calcium is lost during mashing.

80-120 ppm calcium is required from brewing waterAND calcium addition in mashing all-malt beer.

Richmond water supply: 22ppm

8/12/2019 Water-2008-01

7/29

8/12/2019 Water-2008-01

8/29

Important Ions For Brewing:

Sodium (Na+) At low concentrations ( 100 ppm, sodium gives a salty flavor.

Richmond water: 20ppm

8/12/2019 Water-2008-01

9/29

Important Ions For Brewing:

Carbonate (CO32-

) and Bicarbonate (HCO3-

)

These ions prevent decrease of pH.

They are twice as effective in raising wort

pH as calcium is in lowering pH. Contribute to alkalinity.

Should be

8/12/2019 Water-2008-01

10/29

Important Ions For Brewing:

Chloride (Cl-) / Sulfate (SO42-) Chloride increases palate fullness and gives a mellow

flavor to beer.

Chloride is different from Chlorine in water (HOCl) which

causes a swimming-pool or similar flavor in beer) Sulfate results in drier, more bitter flavors in beer.

Sulfate can be a source of SO2and H2S formed duringfermentation that may give the beer a sulfury note

(especially in Burton beers). Richmond water:

Cl-: 19ppm

SO42-: 60ppm

8/12/2019 Water-2008-01

11/29

Water Hardness includes Temporary

Hardness and Permanent Hardness Temporary Hardness are the Bicarbonates

Can be partly removed by Boiling (CO2is driven off)

Addition of Lime (Calcium Hydroxide) precipitatescalcium and magnesium carbonates

Permanent Hardness include Calcium and

Magnesium Sulfates, Chlorides, and Nitrates.

These can be reduced by ion exchange

Richmond water TOTAL Hardness (Temporary +

Permanent): 96ppm (expressed as ppm CaCO3)

8/12/2019 Water-2008-01

12/29

Alkalinity Alkalinity is a result of bicarbonates

Bicarbonates increase wort pH

Determined by measuring how much acid it takes

to neutralize bicarbonate Effects:

Increases color of beer

Inhibits enzyme actions

Slower Lautering

Lower extract yield of the malt

Less yeast growth

More beer haze

Richmond Alkalinity: 88ppm (CaCO3equivalents)

8/12/2019 Water-2008-01

13/29

Residual Alkalinity

Residual Alkalinity is the difference between the Non-Carbonate Hardness and the carbonate hardness.

It is predictor of the pH in the Mash

Residual Alkalinity =Total Alkalinity (as ppm CaCO3) X 0.056

Calcium (as ppm Ca2+) X 0.04Magnesium (as ppm Mg2+) X 0.033

Predicted Mash pH = 5.8 + 0.028 (Residual Alkalinity) NOTEDarker grains will provide acidity also that is notincluded in this formula!

In UNTREATED Richmond Water:

Residual Alkalinity = 3.9

Predicted Mash pH = 5.9

8/12/2019 Water-2008-01

14/29

Famous Brewing Waters

Historically, mineral content of local brewingwater characterized the flavor of specific beers

The styles we associate with those areas typically cameabout because of the suitability of the water to producethose beers.

Pilsen: Light Lager (Bohemian Pilsner)

Munich: Dark Lager (Dunkel) and Helles styles

Burton: Pale Ale / Bitter

Richmond: Williams Beers

8/12/2019 Water-2008-01

15/29

Pilsen: Pilsner UrquellAfter furious citizens had dumped no less than 36 barrels of undrinkable sludge into the citys

gutters in 1838, it sparked off a remarkable chain of events - a new brewery building, an innovative new

brewmaster and finally the worlds first golden beer.

On 4 October 1842 in St Martins market, Plzen, Josef Groll unveiled his new creation to

widespread sensation, after all a golden beer had never been seen before.

The original Pilsner

News of this remarkable Plzen beer spread throughout Bohemia. The arrival of the railway and the

beer's popularity amongst German and French tourists soon meant that Plzen's famous brew gained

international appeal.

But with success inevitably came competition. Josef Groll's original golden beer soon spawned

many imitators, many of which also claimed to be Plzen or Pilsner beer, whether they came from Plzen

or not. In fact, today Pilsner has become a generic term around the world for any bottom-fermentedgolden beer sold as 'pils' or 'pilsner'.

In 1898, the brewery acted to protect itself against inferior competitors and the beer's name was

changed to Pilsner Urquell- a German phrase meaning literally "from the original source, Plzen".

Some say the name was changed to satisfy consumer demand for the original golden beer. But as

those who know their beer will tell you: you can tell the original Pilsner by its slightly darker shade of

gold, and of course by its taste which is a world apart.

8/12/2019 Water-2008-01

16/29

Munich: Spaten Premium Lager

(Helles Style)This beer is our speciality. In 1894 Spaten became the

first brewery in Munich to produce this brand of light lager.

Flavor profile:Golden in color with a well-balanced

hop-flavor. The full rounded body is a superb balancebetween hops and a malty sweetness.

Original gravity: 11.7 %

Alcohol content: 5.2 %

NOTE: Helles style is not Traditional Munich but isMunich beer style that was created specifically to competewith Pilsners since Munich brewers were unable to create atrue pilsner with their water!

8/12/2019 Water-2008-01

17/29

Munich: Ayinger Altbairisch

DunkelUp until the Second World War, dark beer was the

predominant beer type in the Munich area. The hard waterfound in the region played a special role in producing this

specialty. In his book Beer International, the world-renowned English beer writer, Michael Jackson, accuratelydescribes the Ayinger Altbairisch Dunkel as:

A good example of its kind. Impenetrably dark with agolden-brown gleam when held up to the light, and with a

warm aroma and malty taste, while summoning up coffeetaste sensations on going down. It is brewed from five typesof malt (two of which are torrified dark), and it is only lightlyhopped. It is produced using the traditional doublefermentation process.

8/12/2019 Water-2008-01

18/29

Burton (Actually Yorkshire):

Black Sheep Ale Actually, about 120 miles

away The Beer I waslooking for wasnt at the

store Full flavoured premium bitter,

with a rich fruity aroma. Itis brewed with many generoushandfuls of choice Goldinghops giving a bittersweet malty

taste, followed by Black Sheep'characteristic long, dry and

bitter finish.

ABV 4.4%

Burton

N. Yorkshire

Brewery Home

8/12/2019 Water-2008-01

19/29

Famous Brewing Waters

Burton is considered VERY Hard Water

Munich is Medium Hardness, although has low levels of Sulfateand Chloride

Pilsen is EXTREMELY soft wafer

Richmond is fairly soft water, although not as soft as Pilsen, and

carries higher levels of Sulfate and Chloride.

8/12/2019 Water-2008-01

20/29

Possible Salt Additions

Gypsum (CaSO4+ 2H2O)

Molecular weight = 172

Calcium Chloride (CaCl2+ 2H2O)Molecular weight = 146.6

Epsom Salts (MgSO4+ 7H2O)

Molecular weight = 246.3 Calcium Carbonate (CaCO3)

Molecular weight = 100

8/12/2019 Water-2008-01

21/29

Richmond Water to make Pilsen Water

Since Pilsen water is softer than Richmond water, bestway to make it is to dilute with distilled water.

DO NOT use water softenersthey add bases tosoften the water.

My UNTESTED recommendation (From ProMASH): Use 85% Distilled water + Richmond Water (Filtered

through charcoal to remove chlorine)

ADD 60mg/gal CaCl

ADD 100mg/gal MgSO4 (Epsom Salts)

NOTE: Ca levels are REALLY low for Pilsen stylewater and will not be as good for mash effciency, butare appropriate for the style

8/12/2019 Water-2008-01

22/29

RichmondPilsen Result:

8/12/2019 Water-2008-01

23/29

Richmond Water to make Munich Water

Munich water is medium hardness, but has lowlevels of Sulfate and Chloride.

We can get up to the Calcium and Magnesium

levels by adding salts, but we will definitely be toohigh for Sulfate / Chloride.

My UNTESTED recommendation:

Richmond water filtered through charcoal to remove

chlorine Add 500mg/Gallon CaCO3(Be careful; this will RAISE

your mash pH!!)

Add 300mg/Gallon Epsom Salts (MgSO4)

8/12/2019 Water-2008-01

24/29

RichmondMunich Result

8/12/2019 Water-2008-01

25/29

Richmond Water to make Burton Water

Burton water is very hard.

Richmond water can get pretty close by adding alot of salts.

My UNTESTED recommendation: Richmond water filtered through charcoal to remove

chlorine

Add 600mg/Gallon CaCO3 (Again, this will raise your

mash pH). Add 2500mg/Gallon Gypsum (CaSO4)

Add 2200mg/Gallon Epsom Salts (MgSO4)

Add 400mg/Gallon Calcium Chloride (CaCl)

8/12/2019 Water-2008-01

26/29

RichmondBurton Result

8/12/2019 Water-2008-01

27/29

How to use ProMash to calculate

Water Dilutions / Additions Enter a new water profile for Richmond

8/12/2019 Water-2008-01

28/29

How to use ProMash to calculate

Water Dilutions / Additions Go to CalculatorsWater Profile

Enter Target water and source water.

Adjust dilution level

Adjust salt addition levels for each salt

Tweak it until you are happy.

8/12/2019 Water-2008-01

29/29

How to use ProMash to calculate

Water Dilutions / Additions