Minerals in Water Flashcards
What are the main sources of minerals found in beer?
The minerals come from:
* The source water
* Minerals added or removed by the brewer
* Minerals added during brewing
* Minerals dissolving from brewing raw materials
Raw materials can significantly impact final mineral levels, though this lesson focuses on water composition.
Why is it important for brewers to analyze product water?
To understand how the mineral composition will affect the brewing process and final product.
What impact can malt have on mineral levels in beer?
Malt can provide as much as 150 mg/L of chloride, potentially leading to excess levels in the final beer.
What is the suggested level for alkalinity (as CaCO3) in source water for brewing?
0-100 mg/L
What are the positive attributes of calcium in brewing water?
Calcium:
* Decreases mash pH
* Stabilizes malt enzymes
* Improves clarity and reduces gushing
* Aids yeast flocculation
High calcium levels can also restrict colour formation during wort boiling.
What negative attributes can chlorine have in brewing water?
Chlorine can cause off-flavours, be toxic to yeast, and oxidize filtration equipment.
What is the suggested level for chloride in brewing water?
0-100 mg/L
At what level does excess chloride begin to inhibit yeast fermentation?
> 500 mg/L
What role does magnesium play in the brewing process?
Magnesium acts as a co-factor in yeast metabolic pathways and has effects similar to calcium.
What is the suggested level for magnesium in brewing water?
0-40 mg/L
What is the suggested level for potassium in brewing water?
< 10 mg/L
What are the potential negative effects of high levels of silicate in brewing water?
High levels can cause:
* Scale formation
* Haze in beer
* Slow run-off during lautering
What is the suggested level for sulphate in brewing water?
0-250 mg/L
How does zinc affect yeast in brewing?
Zinc is a vital yeast nutrient at levels < 0.5 mg/L, but high levels can cause off-flavours and inhibit yeast growth.
What is the suggested level for zinc in brewing water?
0.1-0.5 mg/L
What can excessive sulphate levels (> 400 mg/L) cause in beer?
Astringent and unpleasant bitterness.
True or False: Chloride is thought to help give beer body and sweetness.
True
Fill in the blank: The brewer can adjust mineral levels in product water to deliver a _______ suitable for brewing.
[product water]
What is the concern with adjusting mineral levels in water without measuring the minerals in the beer?
There is little point in adjusting if you can’t accurately measure the minerals’ effect on flavour.
