What are the basic requirements for beer brewing water in microbrewery?
- Mar 22, 2022
- 53
- tiantai
1.The brewing water is required to be colorless and transparent, free of suspended matter and sediment. Otherwise, the transparency of the wort will be affected, and the beer will be easily turbid .
2.When the water is heated to 20~50℃, it should have a refreshing feeling when you taste it. The smell and taste are neutral, and there is no peculiar smell or odor. If there is salty, bitter or astringent taste, it cannot be used.
3. The total dissolved salt in the water should be between 150~200mg/L. Too high salt content will cause the brewed beer to taste rough and bitter.
4. The pH of the water should be between 6.8-7.2, and the mashing will be difficult and the taste of the beer will be poor.
5. The organic matter in the water is calculated by the oxygen consumption of potassium permanganate. The content of the organic matter should be below 3mg/L. If it exceeds 10mg/L, it means that the water has been seriously polluted.
6. The total hardness of the water used for the production of light beer should be below 5.706mmol/L water hardness, and the total hardness of the water can be appropriately increased for the production of strong beer.
7.The iron content in water should be below 0.3mg/L.
8.There should be no ammonium salt in the water. The presence of ammonium salt indicates that the water is not clean, and the limit should not exceed 0.5mg/L.
9.Chloride content in water should be 20~60mg/L.
10.The content of silicate in water is required to be below 30mg/L. If it exceeds 50mg/L, the wort will be unclear, and it will easily form micelles during fermentation, which will affect yeast fermentation and beer filtration, and can also cause beer colloids.
11. The total number of bacteria in the water should meet the drinking water standards.
Edited by Alisa
Email:[email protected]
2.When the water is heated to 20~50℃, it should have a refreshing feeling when you taste it. The smell and taste are neutral, and there is no peculiar smell or odor. If there is salty, bitter or astringent taste, it cannot be used.
3. The total dissolved salt in the water should be between 150~200mg/L. Too high salt content will cause the brewed beer to taste rough and bitter.
4. The pH of the water should be between 6.8-7.2, and the mashing will be difficult and the taste of the beer will be poor.
5. The organic matter in the water is calculated by the oxygen consumption of potassium permanganate. The content of the organic matter should be below 3mg/L. If it exceeds 10mg/L, it means that the water has been seriously polluted.
6. The total hardness of the water used for the production of light beer should be below 5.706mmol/L water hardness, and the total hardness of the water can be appropriately increased for the production of strong beer.
7.The iron content in water should be below 0.3mg/L.
8.There should be no ammonium salt in the water. The presence of ammonium salt indicates that the water is not clean, and the limit should not exceed 0.5mg/L.
9.Chloride content in water should be 20~60mg/L.
10.The content of silicate in water is required to be below 30mg/L. If it exceeds 50mg/L, the wort will be unclear, and it will easily form micelles during fermentation, which will affect yeast fermentation and beer filtration, and can also cause beer colloids.
11. The total number of bacteria in the water should meet the drinking water standards.
Edited by Alisa
Email:[email protected]
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