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Brewery Setup Blog
Basic request for brewing water
- Apr 13, 2019
- helen
- 7998
- beer brewing
Basic request for brewing water
Water is one of important material in brewing beer, whose character also effect beer taste in some way. So, what is the basic request of brewing water?
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1.Clarity. Water need to be clear and colorless. No suspended solids and sediment. Otherwise, beer is liable to be cloudy.
2.Smell. If heating water to 20-50℃ and water is tasted refreshingly, no peculiar smell, water is workable. If there is saline taste and bitterness in tasting water, it means water is not qualified to brew beer.
3.Dissolving salt content. Suitable salt content is between 150-200mg/L. Higher salt content brings rough taste and bitterness to beer.
4.PH. Reasonable PH scope is 6.8-7.2. Meta-acid or slightly alkaline will not benefit mashing process.
5.Hardness. If brewing light beer, water hardness need to be less than 8°dH(equal to 5.706mmol/L). If rich colour beer, hardness could be raised accordingly.
6.Iron content. Less than 0.3mg/L
7.Chloride. Better between 20-60mg/L
8.Ammonium salt. No any Ammonium salt, otherwise, water is not clear.
9.Silicate. Less than 30mg/L. If exceeding 50mg/L, wort is liable to be cloudy and form micelle in fermenting process, which effects lauter and fermenting.
10.Bacteria. Same to drink water.
Hope to discuss further with you.
Nicole
Sales manager in Tiantai
Email: cnbrewery@cnbrewery.com
Water is one of important material in brewing beer, whose character also effect beer taste in some way. So, what is the basic request of brewing water?
1.Clarity. Water need to be clear and colorless. No suspended solids and sediment. Otherwise, beer is liable to be cloudy.
2.Smell. If heating water to 20-50℃ and water is tasted refreshingly, no peculiar smell, water is workable. If there is saline taste and bitterness in tasting water, it means water is not qualified to brew beer.
3.Dissolving salt content. Suitable salt content is between 150-200mg/L. Higher salt content brings rough taste and bitterness to beer.
4.PH. Reasonable PH scope is 6.8-7.2. Meta-acid or slightly alkaline will not benefit mashing process.
5.Hardness. If brewing light beer, water hardness need to be less than 8°dH(equal to 5.706mmol/L). If rich colour beer, hardness could be raised accordingly.
6.Iron content. Less than 0.3mg/L
7.Chloride. Better between 20-60mg/L
8.Ammonium salt. No any Ammonium salt, otherwise, water is not clear.
9.Silicate. Less than 30mg/L. If exceeding 50mg/L, wort is liable to be cloudy and form micelle in fermenting process, which effects lauter and fermenting.
10.Bacteria. Same to drink water.
Hope to discuss further with you.
Nicole
Sales manager in Tiantai
Email: cnbrewery@cnbrewery.com
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