Unit 3 - Water Flashcards
(18 cards)
What are the four main components that determine water quality for brewing?
Calcium (Ca²⁺), Magnesium (Mg²⁺), Sulfate (SO₄²⁻), Bicarbonate (HCO₃⁻)
These components affect various aspects of brewing, including enzyme activity and flavor profile.
What role does calcium play in brewing water?
Helps with enzyme activity (mash pH), yeast health, and clarifies beer by flocculating proteins. Ideal range: 50–150 ppm.
Calcium levels influence the overall quality of the beer.
What is the effect of magnesium on brewing?
Essential for yeast growth but can contribute to harsh bitterness at higher levels (ideal: 10–30 ppm).
Magnesium is important but must be balanced to avoid negative flavors.
What does sulfate contribute to beer?
Imparts a dry, crisp finish, especially in pale ales and IPAs. Ideal range: 50–250 ppm.
Sulfate is crucial for enhancing certain beer styles.
What is the function of bicarbonate in water?
Acts as a buffer and affects the final beer’s pH. High levels lead to higher mash pH, ideal for darker beers (ideal range: 100–300 ppm for darker beers).
Bicarbonate helps maintain the desired pH during brewing.
What is the purpose of Reverse Osmosis (RO) water in brewing?
Free of minerals and impurities, providing a blank canvas to build specific water profiles for different beer styles.
RO water allows precise control over water chemistry.
What does chlorine dioxide do in water treatment?
A powerful disinfectant that removes chlorine and chloramine, preventing off-flavours in beer.
Effective water treatment is essential for high-quality brewing.
What is lime (calcium hydroxide) used for in water treatment?
Raises the water’s pH, softens water by precipitating calcium and magnesium, and helps adjust hardness levels.
Lime is a common additive for balancing water chemistry.
What is the difference between hard and soft water in brewing?
Hard water has higher levels of calcium and magnesium, suitable for brewing darker beers. Soft water is low in minerals, preferred for brewing pale ales and lagers.
The choice of water type impacts the flavor and style of the beer.
How do you adjust water for pale ales?
Add sulfate to enhance bitterness and dryness; lower bicarbonate to avoid high pH in the mash.
Proper adjustments ensure the desired characteristics of pale ales.
How do you adjust water for dark beers (stouts, porters)?
Add chloride to round out the body and mouthfeel; increase bicarbonate to buffer against acidic malts and balance pH.
Adjustments are crucial for achieving the right flavor profile in dark beers.
How can you adjust water to brew lager-style beers?
Use RO water and adjust with small amounts of calcium chloride for yeast health and beer clarity.
Lager brewing requires specific water profiles for optimal results.
What is water hardness and how does it affect brewing?
The concentration of calcium and magnesium. High hardness can make mashing and fermentation difficult and lead to an imbalance in beer flavour.
Understanding hardness is essential for effective brewing.
How does pH affect mashing?
Affects enzyme efficiency during mashing. The optimal pH for mashing is 5.2–5.5 to promote efficient enzyme activity, good extract yield, and protein breakdown.
pH levels are critical for maximizing brewing efficiency.
What are chloramines and how do they affect beer?
Compounds formed when chlorine reacts with ammonia. They cause off-flavours (often described as a ‘plastic’ taste) and must be removed before brewing.
Chloramines are detrimental to beer quality.
What is an example of a water profile for London and how is it used in brewing?
High levels of sulfate (80–200 ppm), ideal for brewing pale ales with a dry finish and crisp bitterness.
Historical water profiles guide modern brewing practices.
How does Munich water differ, and how is it used?
High levels of chloride (50–100 ppm) and moderate hardness, ideal for dark lagers and bocks, contributing to a smoother, fuller body.
Different regions have specific water profiles that influence beer styles.
What is a typical water profile for Pilsen (Czech Republic)?
Soft water, low in minerals, used for brewing Pilsner-style lagers with a clean, crisp profile.
The water profile is crucial for achieving the desired characteristics of Pilsner beers.
