inorganic compounds in brewing water Flashcards
What is the role of Calcium (Ca²⁺) in brewing?
Lowers mash pH, helps with yeast flocculation, aids in enzyme activity for starch conversion.
Essential for proper mash efficiency and fermentation.
What is the impact of low Calcium levels on beer quality?
Can result in poor yeast performance and hazy beer.
Calcium is crucial for yeast activity and clarity in beer.
What is the role of Magnesium (Mg²⁺) in brewing?
Required in small amounts for yeast metabolism and contributes slightly to water hardness.
Important for yeast function.
What can excessive Magnesium levels cause in beer?
Harsh flavors.
Levels above 50 ppm are considered excessive.
What is the role of Sodium (Na⁺) in brewing?
Enhances body and mouthfeel, rounds out malt flavors in stouts and porters.
Balancing sodium is key for flavor enhancement.
What is the impact of high Sodium levels on beer quality?
Can make beer taste salty or harsh.
Levels above 150 ppm can negatively affect flavor.
What is the role of Sulfate (SO₄²⁻) in brewing?
Enhances perception of hop bitterness, helps create a drier, crisper finish.
Important for the profile of hoppy beers.
What is the impact of high Sulfate levels on beer quality?
Can create an astringent, overly dry taste.
Levels above 500 ppm should be avoided.
What is the role of Chloride (Cl⁻) in brewing?
Enhances malt sweetness and fullness, improves beer body and mouthfeel.
Vital for malt-forward beer styles.
What is the impact of excessive Chloride levels on beer quality?
Can lead to a dull, heavy mouthfeel.
Levels above 300 ppm should be monitored.
What is the role of Iron (Fe²⁺ / Fe³⁺) in brewing?
Typically an unwanted contaminant.
Even small amounts can lead to off-flavors.
What is the impact of Iron on beer quality?
Can cause metallic off-flavors and haze.
Levels above 0.1 ppm can be problematic.
What is the role of Manganese (Mn²⁺) in brewing?
Required in trace amounts for yeast metabolism.
Important for yeast health.
What can excessive Manganese levels cause in beer?
Metallic flavors and haze.
Levels above 0.05 ppm can be detrimental.
What is the role of Zinc (Zn²⁺) in brewing?
Essential micronutrient for yeast health, improves fermentation efficiency and yeast viability.
Crucial for preventing sluggish fermentation.
What can excessive Zinc levels lead to in beer?
Metallic off-flavors.
Levels above 0.2 ppm should be avoided.
