Brewing Water
- Nov 08, 2021
- 185
- tiantai
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. Fortunately, the answers aren’t hard.
Brewing 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.
In general, brewing water should be clean and free of any odors, such as chlorine or pond smells. Usually, good brewing water for conducting the mash and creating the wort should be moderately hard and have low-to-moderate alkalinity. But it depends (doesn’t it always?) on the type of beer you want to brew and the mineral character of your water.
Basically water comes from two sources: surface water from lakes, rivers, and streams; and groundwater, which comes from aquifers underground. 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. Groundwater is generally low in organic matter but higher in dissolved minerals.
Good beer can be brewed with almost any water. However, water adjustment can make the difference between a good beer and a great beer if it is done right. But you have to understand that brewing is cooking and that seasoning alone will not make up for poor ingredients or a poor recipe.
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. 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. And that leads us to a quick refresher in chemistry.
Ions
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. The ions in brewing water are the cation (positive) and the anion (negative) components of the minerals dissolved in the water. The principal cations we’re interested in are calcium (Ca+2), magnesium (Mg+2), and sodium (Na+1). The principal anions are bicarbonate (HCO3–1), sulfate (SO4–2), and chloride (Cl–1).
The calcium cation is the principal ion that determines hardness. It promotes clarity, flavor, and stability in the finished beer. The magnesium cation also contributes to hardness and affects the mash pH, but to a lesser extent than the calcium. The sodium cation doesn’t contribute to water hardness. In small amounts (<100 ppm) it is benign, but at larger concentrations, it can cause the beer to taste minerally or metallic.
The carbonate family of ions is the big player in determining brewing water chemistry. Carbonate (CO3–2) and bicarbonate determine the total alkalinity of the water and raise the pH of the mash and beer. The sulfate anion accentuates hop bitterness, making it seem drier and crisper. It’s weakly alkaline but doesn’t contribute to the total alkalinity.
The chloride anion acts to make the beer seem fuller and sweeter. It has the opposite effect of sulfate. In fact, the sulfate-to-chloride ratio is a good way to gauge the effect of the brewing water on the balance of the beer. For example, a sulfate-to-chloride ratio of 2:1 or higher will tend to give the beer a drier, more assertive hop balance, while a beer with a ratio of 1:2 will tend to have a less bitter, rounder, and maltier balance. However, this effect is just like salting and seasoning your food; it helps accentuate the flavors that are there but will not fix a bad recipe. Finally, you should understand that chloride is not the same as chlorine, which is used as a disinfectant. The concentrations of each are unrelated to the other.
Hardness and Alkalinity
Water hardness is defined as the amount of dissolved calcium and magnesium in the water. Hard water has a lot of calcium and magnesium; soft water doesn’t. Water softeners work by chemically replacing the calcium and magnesium in the water with sodium or potassium.
And here is the problem for brewers: recall that I said earlier that good brewing water should be moderately hard. It should have a minimum level of total hardness of about 150 ppm as calcium carbonate (CaCO3). Water softeners remove the hardness but leave the alkalinity behind.
Hardness and alkalinity are opposites. While hardness is calcium and magnesium concentration, alkalinity is carbonate and bicarbonate concentration. Alkaline water is high in bicarbonates. The alkalinity in water acts to raise the pH of the water and the beer, and this can be a problem for the beer flavor, especially for the paler styles.
However, the pH of the water isn’t what really matters. What really matters is the chemistry of the mash and wort. The grain bill can significantly affect the pH of the mash. For example, using dark roasted malts in the mash can neutralize alkaline water to achieve a proper mash pH.
So while knowing the water pH is slightly useful, the mineral composition of the water—and its effect on the wort and beer pH—is most important. Higher beer pH makes the beer taste dull. (Try adding half a spoonful of baking soda to a glass of tomato juice to taste the effect.) Low beer pH attenuates the beer flavors, and the beer will lose complexity.
How much alkalinity is high? Generally, high alkalinity is anything greater than 100 ppm as calcium carbonate. However, alkalinity greater than 50 ppm can be considered high for extract brewing because you are rehydrating a dehydrated wort that already has minerals and alkalinity in it. The alkalinity in your water will add to what’s already there.
Here is the bottom line: If your water is softened or highly alkaline, you should not use it for either extract or all-grain brewing. The alkalinity of water can be reduced by aeration and pre-boiling or by diluting it with distilled or reverse-osmosis water.
Derrick
Sales Manager
[email protected]
Tiantai Beer Equipment
Brewing 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.
In general, brewing water should be clean and free of any odors, such as chlorine or pond smells. Usually, good brewing water for conducting the mash and creating the wort should be moderately hard and have low-to-moderate alkalinity. But it depends (doesn’t it always?) on the type of beer you want to brew and the mineral character of your water.
Basically water comes from two sources: surface water from lakes, rivers, and streams; and groundwater, which comes from aquifers underground. 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. Groundwater is generally low in organic matter but higher in dissolved minerals.
Good beer can be brewed with almost any water. However, water adjustment can make the difference between a good beer and a great beer if it is done right. But you have to understand that brewing is cooking and that seasoning alone will not make up for poor ingredients or a poor recipe.
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. 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. And that leads us to a quick refresher in chemistry.
Ions
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. The ions in brewing water are the cation (positive) and the anion (negative) components of the minerals dissolved in the water. The principal cations we’re interested in are calcium (Ca+2), magnesium (Mg+2), and sodium (Na+1). The principal anions are bicarbonate (HCO3–1), sulfate (SO4–2), and chloride (Cl–1).
The calcium cation is the principal ion that determines hardness. It promotes clarity, flavor, and stability in the finished beer. The magnesium cation also contributes to hardness and affects the mash pH, but to a lesser extent than the calcium. The sodium cation doesn’t contribute to water hardness. In small amounts (<100 ppm) it is benign, but at larger concentrations, it can cause the beer to taste minerally or metallic.
The carbonate family of ions is the big player in determining brewing water chemistry. Carbonate (CO3–2) and bicarbonate determine the total alkalinity of the water and raise the pH of the mash and beer. The sulfate anion accentuates hop bitterness, making it seem drier and crisper. It’s weakly alkaline but doesn’t contribute to the total alkalinity.
The chloride anion acts to make the beer seem fuller and sweeter. It has the opposite effect of sulfate. In fact, the sulfate-to-chloride ratio is a good way to gauge the effect of the brewing water on the balance of the beer. For example, a sulfate-to-chloride ratio of 2:1 or higher will tend to give the beer a drier, more assertive hop balance, while a beer with a ratio of 1:2 will tend to have a less bitter, rounder, and maltier balance. However, this effect is just like salting and seasoning your food; it helps accentuate the flavors that are there but will not fix a bad recipe. Finally, you should understand that chloride is not the same as chlorine, which is used as a disinfectant. The concentrations of each are unrelated to the other.
Hardness and Alkalinity
Water hardness is defined as the amount of dissolved calcium and magnesium in the water. Hard water has a lot of calcium and magnesium; soft water doesn’t. Water softeners work by chemically replacing the calcium and magnesium in the water with sodium or potassium.
And here is the problem for brewers: recall that I said earlier that good brewing water should be moderately hard. It should have a minimum level of total hardness of about 150 ppm as calcium carbonate (CaCO3). Water softeners remove the hardness but leave the alkalinity behind.
Hardness and alkalinity are opposites. While hardness is calcium and magnesium concentration, alkalinity is carbonate and bicarbonate concentration. Alkaline water is high in bicarbonates. The alkalinity in water acts to raise the pH of the water and the beer, and this can be a problem for the beer flavor, especially for the paler styles.
However, the pH of the water isn’t what really matters. What really matters is the chemistry of the mash and wort. The grain bill can significantly affect the pH of the mash. For example, using dark roasted malts in the mash can neutralize alkaline water to achieve a proper mash pH.
So while knowing the water pH is slightly useful, the mineral composition of the water—and its effect on the wort and beer pH—is most important. Higher beer pH makes the beer taste dull. (Try adding half a spoonful of baking soda to a glass of tomato juice to taste the effect.) Low beer pH attenuates the beer flavors, and the beer will lose complexity.
How much alkalinity is high? Generally, high alkalinity is anything greater than 100 ppm as calcium carbonate. However, alkalinity greater than 50 ppm can be considered high for extract brewing because you are rehydrating a dehydrated wort that already has minerals and alkalinity in it. The alkalinity in your water will add to what’s already there.
Here is the bottom line: If your water is softened or highly alkaline, you should not use it for either extract or all-grain brewing. The alkalinity of water can be reduced by aeration and pre-boiling or by diluting it with distilled or reverse-osmosis water.
Derrick
Sales Manager
[email protected]
Tiantai Beer Equipment
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