Brewing water composition 3 Flashcards
What is the suggested level for Microbiological contamination in pale lager water specification?
0
Microbiological infection can cause flavour taints and colloidal instability.
What is the maximum recommended level of Copper in pale lager water?
< 1
Maintain very low levels to help reduce any H2S or SO2, and as a yeast nutrient. Higher levels can be toxic to yeast and act as an oxidation catalyst.
What is the suggested level of Iron in pale lager water?
0
Iron inhibits yeast, causing incomplete saccharification and a lack of body and flavour. It also discolours foam and causes a metallic flavour, affecting both colloidal and flavour stability.
What is the recommended level of Manganese for pale lager water?
< 0.05
Low levels are a co-factor to yeast enzymes.
What is the suggested level of Nitrate in pale lager water?
0
Nitrate can become nitrite, which is toxic to yeast.
What is the acceptable range for Sodium in pale lager water?
0-25
At these levels, sodium may contribute to a full and low-level sweet palate.
What is the suggested level of Alkalinity for pale lager water?
0-40
Lower levels of bicarbonate prevent the pH of the mash and wort from being too high. The water should be soft.
What is the recommended Calcium level in pale lager water?
50-75
Helps ensure correct mash pH and aids yeast flocculation and beer stability.
What is the suggested level of Chlorine in pale lager water?
0
Prevents chlorophenol flavours, which can be toxic to yeast.
What is the recommended range for Chloride in pale lager water?
50-100
May provide fullness and sweetness to balance bitterness.
What is the suggested level of Magnesium in pale lager water?
0-15
Low levels act as a co-factor to yeast.
What is the recommended level of Sulphate in pale lager water?
50-100
Levels might support bitterness and dryness, with a ratio of 1:1 with chloride for a balanced beer.
What is the maximum recommended level of Zinc in pale lager water?
< 0.5
Acts as a yeast nutrient at these levels.
