![]() ![]() Pour a wort sample (about 2 tablespoons or 30 milliliters) onto a large plate to help it cool quickly. > The mash pH should be in the range of 5.2–5.6, 10–15 minutes after dough-in, after the sample has been cooled to room temperature. Start the mash, check the pH, and then make adjustments. It is that pH that affects the activity of the mash enzymes and the propensity for the extraction of astringent tannins from the grain husks. > Measure the pH of your mash after you’ve added water to the grain. In small amounts (> Don’t add salts to your water without an understanding of how they will affect your mash pH. The sodium cation doesn’t contribute to water hardness. The magnesium cation also contributes to hardness and affects the mash pH, but to a lesser extent than the calcium. It promotes clarity, flavor, and stability in the finished beer. The calcium cation is the principal ion that determines hardness. The principal anions are bicarbonate (HCO3–1), sulfate (SO4–2), and chloride (Cl–1). The principal cations we’re interested in are calcium (Ca+2), magnesium (Mg+2), and sodium (Na+1). The ions in brewing water are the cation (positive) and the anion (negative) components of the minerals dissolved in the water. Recall that an ion is an atom or a group of atoms that has a net positive or negative charge due to the loss or gain of an electron. And that leads us to a quick refresher in chemistry. Mountain springwater (i.e., a clean surface water source) is good for brewing because it is largely mineral free, which lets the brewers add any mineral salts they feel are necessary for the beer. ![]() The common conception is that the best beer is made from mountain springwater, and this is generally true, although probably not for the reasons you think. But you have to understand that brewing is cooking and that seasoning alone will not make up for poor ingredients or a poor recipe. However, water adjustment can make the difference between a good beer and a great beer if it is done right. Good beer can be brewed with almost any water. Groundwater is generally low in organic matter but higher in dissolved minerals. Surface water tends to be low in dissolved minerals but higher in organic matter, such as leaves and algae, which need to be filtered and disinfected with chlorine treatment. ![]() ![]() But it depends (doesn’t it always?) on the type of beer you want to brew and the mineral character of your water.īasically water comes from two sources: surface water from lakes, rivers, and streams and groundwater, which comes from aquifers underground. Usually, good brewing water for conducting the mash and creating the wort should be moderately hard and have low-to-moderate alkalinity. In general, brewing water should be clean and free of any odors, such as chlorine or pond smells. Fortunately, the answers aren’t hard.īrewing water affects the beer in three ways: It affects the pH of the beer, which affects how the beer flavors are expressed to your palate it provides “seasoning” from the sulfate-to-chloride ratio and it can cause off-flavors from chlorine or contaminants. What properties and characteristics does a brewer want from water? What kind of water should be used to make stouts? IPAs? These are the kinds of questions I am frequently asked. ![]()
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