Brewing water composition 2

Question 1

What is the calcium level of the base product water?

Answer 1

150 mg/L

Question 2

What are the chloride and sulphate levels in the base product water?

Answer 2

Both are 0 mg/L

Question 3

What are the target chloride and sulphate levels for the brewing water?

Answer 3

Chloride: 100 mg/L, Sulphate: 300 mg/L

Question 4

What type of beer style is suitable for the adjusted mineral levels?

Answer 4

Amber ale

Question 5

What is the molecular weight of sodium chloride (NaCl)?

Answer 5

58.4

Question 6

What is the molecular weight of chloride (Cl)?

Answer 6

35.5

Question 7

What is the molecular weight of sodium (Na)?

Answer 7

23

Question 8

What is the molecular weight of magnesium sulphate (MgSO4.7H2O)?

Answer 8

246.5

Question 9

What is the molecular weight of magnesium (Mg)?

Answer 9

24.3

Question 10

What is the molecular weight of sulphate (SO4)?

Answer 10

96

Question 11

Why should calcium chloride or calcium sulphate not be added to the water?

Answer 11

Calcium levels are already high, which could lower the pH too much

Question 12

Calculate the amount of sodium chloride needed to achieve the target chloride level.

Answer 12

164.5 mg/L

Question 13

What is the impact of adding sodium chloride on the beer?

Answer 13

Increases sodium to 64.8 mg/L, which can enhance malt sweetness

Question 14

Calculate the amount of magnesium sulphate needed to achieve the target sulphate level.

Answer 14

770.3 mg/L

Question 15

What is the impact of adding magnesium sulphate on the beer?

Answer 15

Increases magnesium to 75.9 mg/L, which may cause a sour/bitter taste

Question 16

What is a potential alternative source of sulphate mentioned?

Answer 16

Potassium sulphate

Question 17

What negative impact can copper have on brewing?

Answer 17

Inhibits enzymes and can become toxic to yeast at levels > 10 mg/L

Question 18

What negative effect does iron have on yeast?

Answer 18

Causes incomplete saccharification and discolours foam

Question 19

At what level can manganese inhibit fermentation?

Answer 19

Above 0.5 mg/L

Question 20

What can high levels of sodium lead to in beer?

Answer 20

Salty/sour notes at levels > 150 mg/L

Question 21

What off-flavour can chlorine cause in beer?

Answer 21

Chlorophenol

Question 22

What is the effect of chloride levels higher than 300 mg/L?

Answer 22

Gives a paste-like or salty taste

Question 23

What can high magnesium levels cause in beer?

Answer 23

Sour/bitter taste at levels > 15 mg/L

Question 24

What taste can potassium contribute to beer at high levels?

Answer 24

Salty taste at levels > 500 mg/L

Question 25

What negative effect can high sulphate levels have?

Answer 25

Causes astringent and unpleasant bitterness at levels > 400 mg/L

Question 26

What can high levels of zinc cause in beer?

Answer 26

Astringent flavours and can be poisonous to yeast at levels > 0.5 mg/L