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1. The water for beer developing require anemic as well as clear, without precipiate. Or else it will certainly affect wort openness, so the beer will certainly turbid and also precipiation.
2. The preference must be revitalizing, and also odor is neutral., odorless when heating up the water get to 20-50 ℃. If it is salted, resentment, acidity will certainly not be embraced.
3. The salt web content in the water need to remain in the degree of 150-200mg/ L.If the salt material is greater, it will certainly lead to harsh preference as well as bitter of beer.
4. Ph worth in between 6.8-7.2, somewhat alkaline or somewhat acid will certainly make saccharification harder as well as bad beer preference.
5. Organics oxygen intake in the water( for instance KMnO4), the organics web content reduced 3mg/L, the water has actually beer seriusly polluted if greater than 10mgL.
6. Firmness in the reduced degree of 5.706 mmol/L if we generate light shade beer. If we create even more concentrate shade beer, the degree of firmness can be raised.
7. The material of iron ion ought to decrease the degree of 0.3 mg/L.
8. Ammonium salt ought to not be existed in the water, if so the water will certainly dirty, in the limitation of 0.5 mg/L.
9. The chorlide web content in the degree of 20-60mg/ L appropriates.
10. The silicate web content need reduced the degree of 30mg/L,. If the degree greater than 50mg/L, wort will certainly turbid as well as form right into micelles, also affect the procedure of yeast fermentation and also beer filtering.
11. The overall amount of microbial requirement satisfy the criterion of alcohol consumption water.
If the degree greater than 50mg/L, wort will certainly turbid and also form right into micelles, also affect the procedure of yeast fermentation and also beer purification.
The water for beer developing require anemic and also clear, without precipiate. The water for beer developing require anemic and also clear, without precipiate. Solidity in the reduced degree of 5.706 mmol/L if we create light shade beer. If we create even more concentrate shade beer, the degree of firmness can be raised.
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