Effect of Water Quality on Beer Flavor

Time：2023-08-03

Source: Inside the Company

2, alkalinity of water

Residual alkalinity (AR)

of water is a comprehensive evaluation of acid-reducing effect and acid-increasing ion in water, which can predict the influence degree of bicarbonate, calcium hardness and magnesium hardness in water on wort and beer.

Residual Alkalinity of Water = Total Hardness of Water-Offset Alkalinity

Total Alkalinity (GA)

When bicarbonate is not contained in water, moderate bicarbonate is mainly combined with calcium and magnesium ions. At this time, the total alkalinity of water is the carbonate hardness (temporary hardness) of water. The two are expressed in mmol/L in the same way. If the water contains bicarbonate, the total alkalinity of the water is greater than the carbonate hardness, and the water is negatively hard.

Offset Alkalinity (AA)

Offset Alkalinity (AA) refers to the acidity formed by the acid-increasing effect of calcium and magnesium ions to offset the acid-reducing effect of bicarbonate.

Offsets Alkalinity = Calcium Hardness/3.5 Magnesium Hardness/7.0

, I .e. RA = GA-AA = GA-(Calcium Hardness/3.5 Magnesium Hardness/7.0)

3, Effect of Ions in Water on Beer

(1) Calcium Ca (Recommended 50 - 150mg/L) Calcium is perhaps the most important ion for brewers. It is tasteless in itself. The chemical reaction of calcium ions and phosphates in the malt during the saccharification, filtration and boiling stages is a major contributor to lowering the pH to the optimum range of amylase activity and promotes protein breakdown and precipitation of protein mastic. In the fermentation stage, calcium is an essential element for yeast metabolism, which is conducive to protein aggregation and yeast sedimentation in the finished wine, and promotes the clarification and stability of the wine body. There should be a sufficient concentration of calcium in the brewing water to ensure that after saccharification, boiling and fermentation, there is still a certain amount of calcium in the wine.

(2)Cl (recommended 0 - 100mg/L)

chlorine is also a common ion in water, which can also set off the sweetness of malt and enhance the plump taste of beer. When it exceeds 250mg/L, it has salty taste and pasty taste, while when it exceeds 300ppm, it has bitter salty taste, especially when it appears together with sodium ion and sulfate ion.

(3) Sulfate SO4 (0- 250mg/L recommended)

Sulfate ion can highlight the bitterness of hops, making bitterness cleaner and more pleasant. It is the label of the famous brewing city of Bolton, and its famous IPA and Burton Ale (the predecessor of Barley Wine) are due to the higher-than-normal sulphate content of its water. Water quality regulators in the Bolton area require sulfate to be limited to 250mg/L. However, some local clean water readings can reach 850mg/L. At 200-400mg/L, the flavor characteristics of hop can be highlighted. However, when the concentration exceeds 400mg/L, the bitter taste becomes too sharp and astringent.

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Treatment of Beer Brewing Water

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Beer brewing water quality requirements

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