Brew water
Do you have some special request of brew water?What kinds of beer will you brew ? Pale Ale, amber IPA, or stout?
According to our experience, water PH should be 6.8-7.2, either more alkaline or more acidic will cause poor tasty.
Water should be colorless transparent, clear, no suspension, no sediment.
Total dissolved salts should be 150-200mg/L, high salt content will make beer bitter.
Iron content is below 0.3mg/L, or tannins react with iron to produce irontaste, make wort darker, then affect unnormal fermentation.
chloride should be 20-60mg/L.
Water hardness is below 5.706mmol/L for brew Ale beer, and higher water hardness for dark beer.
Ammonium salt must below 0.5mg/L, or it means the water is not meet sanitary standard.
Silicate must below 30mg/L. If it exceed 50mg/L, the wort will be muddy and form micelles during fermentation to affect Yeast fermentation and beer filter, cause beer taste rough.
Trace Copper And Zinc is good for beer yeast metabolic.
Calcium sulfate or calcium chloride is always used to adjust PH of brew water during beer brewing. Besides, other ways can be choice such as boiling , ion exchange, electrodialysis.
Any further questions please email to me: [email protected].
By Emily Gong.
.jpg)
.JPG)
Get In Touch