water inorganic elements

Question 1

What are the effects of Calcium (Ca) in brewing water?

Answer 1

Decreases mash pH, stabilizes enzymes, improves clarity, aids yeast flocculation, enhances brewhouse extract.

Question 2

What problems can excessive Calcium (Ca) cause?

Answer 2

Dry, harsh, mineral-like taste.

Question 3

What are the suggested levels of Calcium (Ca) in brewing water?

Answer 3

50-150 mg/L.

Question 4

What are the common sources of Calcium (Ca) in brewing water?

Answer 4

• Calcium chloride (CaCl2.2H2O)
• Calcium sulfate (CaSO4.2H2O)

Question 5

What are the effects of Chloride (Cl) in brewing water?

Answer 5

Enhances body, fullness, sweetness, improves clarity and stability.

Question 6

What problems can excessive Chloride (Cl) cause?

Answer 6

Salty/harsh flavors, yeast toxicity (>500 mg/L), corrosion.

Question 7

What are the suggested levels of Chloride (Cl) in brewing water?

Answer 7

0-100 mg/L.

Question 8

What are the effects of Sulphate (SO4) in brewing water?

Answer 8

Enhances hop character, dryness, increases enzyme activity.

Question 9

What problems can excessive Sulphate (SO4) cause?

Answer 9

Astringent bitterness (>400 mg/L), H2S and SO2 formation.

Question 10

What are the suggested levels of Sulphate (SO4) in brewing water?

Answer 10

0-250 mg/L.

Question 11

What are the effects of Sodium (Na) in brewing water?

Answer 11

Enhances sweetness and fullness (<150 mg/L).

Question 12

What problems can excessive Sodium (Na) cause?

Answer 12

Salty, metallic, or sour notes (>150 mg/L).

Question 13

What are the suggested levels of Sodium (Na) in brewing water?

Answer 13

0-50 mg/L.

Question 14

What are the effects of Magnesium (Mg) in brewing water?

Answer 14

Similar to calcium, acts as a yeast co-factor.

Question 15

What problems can excessive Magnesium (Mg) cause?

Answer 15

Sour/bitter taste (>15 mg/L), laxative effect at very high levels.

Question 16

What are the suggested levels of Magnesium (Mg) in brewing water?

Answer 16

0-40 mg/L.

Question 17

What problems can Iron (Fe) cause in brewing?

Answer 17

Inhibits yeast, affects flavor and stability, causes oxidation, metallic taste, discoloration, equipment corrosion.

Question 18

What is the suggested level of Iron (Fe) in brewing water?

Answer 18

0 mg/L.

Question 19

What are the effects of Manganese (Mn) in brewing water?

Answer 19

Acts as a yeast enzyme co-factor.

Question 20

What problems can excessive Manganese (Mn) cause?

Answer 20

Inhibits fermentation (>0.5 mg/L), similar issues as iron.

Question 21

What are the suggested levels of Manganese (Mn) in brewing water?

Answer 21

<0.05 mg/L.

Question 22

What are the effects of Zinc (Zn) in brewing water?

Answer 22

Essential yeast nutrient, limits H2S formation.

Question 23

What problems can excessive Zinc (Zn) cause?

Answer 23

Off-flavors (>0.5 mg/L), astringent taste and yeast inhibition (>5 mg/L).

Question 24

What are the suggested levels of Zinc (Zn) in brewing water?

Answer 24

0.1-0.5 mg/L.

Question 25

What are the effects of Potassium (K) in brewing water?

Answer 25

Acts as a yeast co-enzyme.

Question 26

What problems can excessive Potassium (K) cause?

Answer 26

Salty taste (>500 mg/L).

Question 27

What are the suggested levels of Potassium (K) in brewing water?

Answer 27

<10 mg/L.

Question 28

What problems can Silicate (SiO2) cause in brewing?

Answer 28

Forms haze and scale, slows lautering, damages equipment.

Question 29

What is the suggested level of Silicate (SiO2) in brewing water?

Answer 29

<25 mg/L.

Question 30

What problems can Chlorine (Cl2) cause in brewing?

Answer 30

Causes off-flavors (chlorophenol), yeast toxicity, oxidation damage.

Question 31

What is the suggested level of Chlorine (Cl2) in brewing water?

Answer 31

0 mg/L.

Question 32

What effect does a 2:1 Chloride to Sulphate ratio have?

Answer 32

Increases body and sweetness.

Question 33

What effect does a 1:2 Chloride to Sulphate ratio have?

Answer 33

Increases dryness and bitterness.