The improvements needed to turn good brewing water into great brewing water requires the use of some very powerful chemistry formulas.
Great beers are brewed using water that has the just the right levels of salts, minerals, alkalinity, pH and a few other important properties.
Now that all traces of chlorine or chloramines have been removed the brewing water is perfect for brewing a 'good beer' right? Yes it is, but unfortunately, it is not good enough to brew a great beer. The ability to remove chlorine and chloramines are governed by the amount of activated carbon that the water flows through and by the length of contact time the water has with the activated carbon. Chloramines in brewing water will also cause off flavors in the beer and they can be removed through activated carbon block filtering too. Chlorine in brewing water is notorious for causing off flavors in beer but fortunately, it is easily removed by slowly running the water through an activated carbon block filter. Wort produced using a water profile that keeps the mash pH within this range, or 5.1 to 5.3 at mash temperatures, also helps to enhance the performance of yeast during fermentation while discouraging the growth of bacteria.Įnter The Amount Of Salt, Mineral And Acid To Match Your Beer StyleĮliminating chlorine is a very important first step when preparing your brewing water. To achieve the best enzyme activity and conversion of starch to sugar the recommended mash pH range is between 5.3 and 5.5 at 77F. The type of grains used in a recipe determines the acidity of the mash, darker more acidic grains will lower mash pH much more than lighter grains such as 6-Row and wheat. The pH level of your mash water can be raised by adding Baking Soda or it can be lowered by adding Lactic Acid, or the mash itself can be lowered by the addition of acidulated malt directly in the mash. Adding measured amounts of gypsum, calcium chloride, Epsom salt and Baking Soda to RO water also adjusts the sulfate to chloride ratio of your brewing water making it more suitable for any style of beer. The flavor and alkalinity of RO water can be restored by replacing measured amounts of salt and mineral content that were stripped away during filtration.
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