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Brewery Setup Blog

The require for the warter to brew the beer.

Mar 12, 2016
Ray Lee

7998
brewing water

The require for the warter to brew the beer.

There are several important ions to consider when evaluating brewing water. The principal ions are Calcium (Ca+2), Magnesium (Mg+2), Bicarbonate (HCO3-1) and Sulfate (SO4-2). Sodium (Na+1), Chloride (Cl-1) and Sulfate (SO4-2) can influence the taste of the water and beer, but do not affect the mash pH like the others. Ion concentrations in water are usually discussed as parts per million (ppm), which is equivalent to a milligram of a substance per liter of water (mg/l).

1.Calcium (Ca+2)
Atomic Weight = 40.0
Equivalent Weight = 20.0
Brewing Range = 50-150 ppm.
Calcium is the principal ion that determines water hardness and has a +2 charge. As it is in our own bodies, calcium is instrumental to many yeast, enzyme, and protein reactions, both in the mash and in the boil.

2.Magnesium (Mg+2)
Atomic Weight = 24.3
Equivalent Weight = 12.1
Brewing Range = 10-30 ppm.
This ion behaves very similarly to Calcium in water, but is less efficacious. It also contributes to water hardness. Magnesium is an important yeast nutrient in small amounts (10 -20 ppm), but amounts greater than 50 ppm tend to give a sour-bitter taste to the beer. Levels higher than 125 ppm have a laxative and diuretic affect.

3.Bicarbonate (HCO3-1)
Molecular Weight = 61.0
Equivalent Weight = 61.0
Brewing Range = 0-50 ppm for pale, base-malt only beers.
50-150 ppm for amber colored, toasted malt beers, 150-250 ppm for dark, roasted malt beers.

4.Sulfate (SO4-2)
Molecular Weight = 96.0
Equivalent Weight = 48.0
Brewing Range = 50-150 ppm for normally bitter beers, 150-350 ppm for very bitter beers

5.Sodium (Na+1)
Atomic Weight = 22.9
Equivalent Weight = 22.9
Brewing Range = 0-150 ppm.

6.Chloride (Cl-1)
Atomic Weight = 35.4
Equivalent Weight = 35.4
Brewing Range = 0-250 ppm.
The chloride ion also accentuates the flavor and fullness of beer. Concentrations above 300 ppm (from heavily chlorinated water or residual bleach sanitizer) can lead to mediciney flavors due to chlorophenol compounds.

Water pH
You would think that the pH of the water is important but actually it is not. It is the pH of the mash that is important, and that number is dependent on all of the ions we have been discussing. In fact, the ion concentrations are not relevant by themselves and it is not until the water is combined with a specific grain bill that the overall pH is determined, and it is that pH which affects the activity of the mash enzymes and the propensity for the extraction of astringent tannins from the grain husks.

Edited by Sandy
Sales Manager in Tiantai Company
Email: [email protected]

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