unit 3 lesson 4 Flashcards
1
Q
What is the minimum requirement for brewing water?
A
Potable water
Potable water is fit for human consumption.
2
Q
What is product water?
A
Water used in making beer or in contact with the beer during the brewing process
Sometimes referred to as ‘brewing liquor’.
3
Q
What key factors influence the quality of product water?
A
Hardness, alkalinity, and mineral composition
These factors are crucial for producing specific beer styles.
4
Q
How does source water affect the final beer?
A
It influences the quantity of different minerals found in the water
These minerals can affect the flavour and quality of the final beer.
5
Q
Name three microbiological bacteria and their parameters for product water?
Bouns question: what are the likely source of these bacteria?
A
Enterococci
E. coli
Coliform
should all be at 0
Contamination by human waste, sewage or storm water.
6
Q
What impact can Aluminium have in product water?
bonus question: what is the suggested level in product water?
A
Aluminium can be problematic in cooling water systems.
< 0.2 mg/L
7
Q
What compounds in product water suggest that there is contamination from mining or heavy industry?
bonus question: What is the maximum concentration for each compound?
A
Arsenic, Bromate, Cadmium, Chromium, Cyanide, Fluoride, Lead, Mercury,
0.01 mg/L Arsenic
0.01 mg/L Bromate
0.005 mg/L Cadmium
0.05 mg/L Chromium
0.05 mg/L Cyanide
1.5mg/L Fluoride
0.01mg/L Lead
0.001 mg/L Mercury
8
Q
What are the positive and negative effect can Copper have in beer?
Bonus question: What are the suggested levels for product water?
A
Postitive:
Small amounts can reduce sulphides in wort and H2S (Hydrogen sulfide) in beer
Essential nutrient for yeast.
Bonus question: suggested levels for product water? Under 1mg/L
Negative:
Inhibits enzymes and becomes toxic to yeast at levels > 10 mg/L.
Oxidation catalyst in beer, affecting flavour and colloidal stability.
9
Q
What are the different sources through which nitrate and nitrite contaminate water?
Bonus question: what affect can each have if found in brewing water?
A
Nitrate: Indicates contamination from agricultural runoff, such as fertilizers and animal waste.
Nitrite: Indicates contamination from wastewater or sewage.
Nitrates can be reduced to nitrites by microorganisms.
Nitrate can also affect fermentation rates
Nitrites are poisonous to yeast cells.
10
Q
What are 5 impacts of high levels of Iron in brewing water?
A
Can cause incomplete saccharification and contribute metallic flavour
Oxidation catalyst in beer affecting flavour and colloidal stability.
Discolouration of foam.
Can inhibit yeast and produces beers lacking body and insipid in flavour.
Can contribute a metallic flavour to beer.
Can lead to corrosion of stainless steel piping.
11
Q
What mineral is thought to enhance hop character and dryness in beer?
Bonus: What is considered a high level and what effect does it have?
A
Sulphate
High levels (> 400 mg/L) can cause unpleasant bitterness.
12
Q
What is the suggested level for Calcium in brewing water?
A
50-150 mg/L
13
Q
What is the significance of the Chloride:Sulphate ratio?
A
Influences final beer flavour
A ratio of 2:1 enhances body and sweetness, while 1:2 increases bitterness.
14
Q
Fill in the blank: High alkalinity can raise the _______.
A
mash pH
15
Q
True or False: Chlorine is beneficial in high levels for brewing.
A
False
Chlorine can cause off-flavours and be toxic to yeast.
16
Q
What is the suggested level of Zinc in brewing water?
A
0.1-0.5 mg/L
High levels (> 5 mg/L) can cause an astringent flavour.
17
Q
What can excessive levels of Magnesium cause in beer?
A
A sour/bitter taste
Very high levels can have a laxative effect.
18
Q
What role does Calcium play in yeast health?
A
Essential for yeast flocculation
Promotes binding of yeast cells.
19
Q
What is colloidal stability in beer?
A
Presence of one substance suspended in another
High stability means no haze, low stability suggests hazy beer.
20
Q
What does colloidal stability refer to in beer?
A
Colloidal stability refers to ‘haze’ in the beer, indicating the presence of substances suspended in another.
21
Q
What does high colloidal stability mean for beer?
A
High colloidal stability means that the beer has no haze.
22
Q
What does low colloidal stability suggest about beer?
A
Low colloidal stability suggests that the beer is hazy.
23
Q
How does calcium affect yeast in beer brewing?
A
Calcium promotes yeast flocculation, helping to remove yeast suspended within the wort/beer, thus clarifying the beer.
24
Q
What is the effect of calcium and magnesium on wort clarification?
A
Calcium and magnesium improve protein and polyphenol interactions, forming ‘hot break’, which improves wort clarification.
25
What is calcium oxalate and how does it affect brewing?
Calcium reacts with oxalate to form calcium oxalate, which is precipitated out, improving wort clarity and preventing gushing.
26
How do copper and iron affect colloidal stability?
Copper and iron act as oxidation catalysts, which can negatively affect colloidal stability.
27
What role does silicate play in beer clarity?
Silicate can cause haze when bound to calcium and negatively affect wort run-off separation.
28
What is the relationship between mineral levels in water and beer flavor?
Varying mineral levels can impact the taste profile of the beer.
29
What is the significance of adjusting water mineral composition in brewing?
Adjusting water mineral composition helps replicate the high-quality trademark products of famous beer cities.
30
What is the maximum sodium level recommended in brewing water?
Sodium levels should not exceed 150 mg/L.
31
What is the recommended calcium level for Pale Lager?
Calcium for Pale Lager should be between 50-75 mg/L.
32
What chloride:sulphate ratio is typical for Amber Lager?
The chloride:sulphate ratio for Amber Lager is 2:1.
33
Fill in the blank: A typical German Weizen and an American IPA should use the same water profile: True/False.
False.
34
What is the impact of over-mineralizing water in brewing?
Over-mineralizing water can change the mash pH out of the target range and negatively affect beer taste.
35
What is the molecular weight of calcium chloride (CaCl2.2H2O)?
The molecular weight of calcium chloride is 147.
| The chemical formula for calcium chloride is CaCl2.2H2O
## Footnote
Ca = 40
Cl = 35.5
H = 1
O = 16
Therefore 40 + (35.5 x 2) + [2 x (2+16)] = 147
36
What is the molecular weight of calcium sulphate (CaSO4.2H2O)?
The molecular weight of calcium sulphate is 172.
| The chemical formula for calcium sulphate is CaSO4.2H2O
## Footnote
Ca = 40
SO4 = 96 (made up of 32 + 16 x 4)
H = 1
O = 16
Therefore 40 + (96) + [2 x (2+16)] = 172
37
What caution should be taken when adding sodium chloride to brewing water?
Be careful not to add too much sodium chloride to avoid excessive consumer salt intake.
38
What are the recommended concentration levels of sodium in product water, and how do different levels affect the taste?
## Footnote
Bonus questions: what is the maximum concentration level for potable water?
The suggested level for base product water is between 0-50 mg/L.
Sodium levels below 150 mg/L contribute to a full and sweet palate.
Sodium levels above 150 mg/L contribute salty, sour, and metallic notes
## Footnote
The maximum concentration of sodium for potable standards is 200 mg/L.
39
How are Tetrachloroethene, Trichloroethene, Tetrachloromethane, and Trihalomethanes formed, and what effects do they have?
## Footnote
Bonus Question: What is the maximum concentration limit for Trihalomethanes (THM) Total in potable and brewing water?
Formation:
All are formed when organic material reacts with chlorine used for disinfection.
Effects:
They have an inky chemical off-flavour.
They are toxic and possible carcinogens.
## Footnote
Trihalomethanes (THM) Total:
Maximum Concentration: 0.1 mg/L for potable water and suggested for brewing water is 0
40
What are the optimal pH ranges for potable and brewing water, and how does low pH affect brewing processes?
Optimal pH Ranges:
- Potable Water: 6-8
- Brewing Water: 6-7.5
Effects of Low pH:
1) Increases extract yields, wort run-off rates, and fermentability.
2) Decreases the extraction of haze-causing polyphenols.
3) Decreases isomerisation of hop bittering compounds.
## Footnote
Note: Water pH doesn’t always translate into mash and wort pH. Calcium and bicarbonate levels in the water determine mash and wort pH, not water pH.
41
What are the 4 sources of minerals found in the final beer
1) The minerals already dissolved in the source water.
2) Minerals added or removed to the product water by the brewer prior to brewing
3) Minerals added to the mash or wort by the brewer during the brewing process.
4) Minerals that dissolve into the mash or wort from the brewing raw materials (such as malt).
42
Why is it important for brewers to analyze the product water?
Brewers must analyze the product water to understand how it will affect the brewing process and the final product, as the mineral composition of water can vary significantly between sources.
43
Why is it important to measure the mineral composition in both the water and the final beer?
It is important to measure the mineral composition in both the water and the final beer to accurately adjust mineral levels and understand their effect on the beer’s flavor. Without accurate measurement, adjustments to the water may not achieve the desired results.
44
What are the 7 positive attributes of calcium in the brewing process?
1) Decreasing mash pH by precipitating calcium phosphates and releasing hydrogen ions.
2) Stabilizing malt enzymes during mashing.
3) Precipitating oxalate ions, which improves clarity and reduces gushing.
4) Improving ‘hot break’ formation.
5) Restricting color formation during wort boiling.
6) Acting as a co-factor for amylolytic and proteolytic enzyme activity, improving brewhouse extract.
7) Aiding yeast flocculation
45
What are the 2 main negative attributes of calcium in the brewing process?
1) Low pH decreases the extraction of hop bittering compounds. (important to know lower pH is caused by precipitating calcium phosphates and releasing hydrogen ions in the mash)
2) Excessive calcium can give beer a dry and harsh mineral-like character.
46
What is the suggest level of alkalinity in source water?
0-100mg/L as CaCO3 (Calcium carbonate)
47
What is the suggested level of chlorine from brewing water and what are the positive attributes?
0 mg/L and there are no positive attributes
48
What are the suggested levels of chloride in source water for brewing?
The suggested levels of chloride in source water for brewing are 0-100 mg/L.
49
What are the 3 main negative attributes of chlorine in the brewing process?
Causing off-flavours in beer, such as chlorophenol.
Being toxic to yeast in high levels.
Oxidizing and damaging membrane filtration equipment.
50
What are the positive attributes of chloride in the brewing process?
The positive attributes of chloride in the brewing process include:
Helping to give beer body and fullness to the palate, as well as sweetness (up to 300 mg/L).
Improving beer clarification and colloidal stability.
51
What is the negative attribute of chloride on the brewing equipment?
Contributing to stress corrosion of certain grades of stainless steel.
52
What are the effects of chloride in concentrations above 300mg/L, 400mg/L and 500mg/L?
Levels above 300 mg/L can give an overly full mouthfeel.
Levels above 400 mg/L can give a salty and harsh flavor.
Excess levels (> 500 mg/L) can inhibit both yeast fermentation and flocculation and become toxic to yeast.
53
What are the suggested levels of magnesium in source water for brewing and what is the consider a high level in the final product?
## Footnote
Bonus question: Explain the difference?
The suggested levels of magnesium in source water for brewing are 0-40 mg/L.
High levels (> 15 mg/L) can cause a sour/bitter taste.
## Footnote
Higher levels in the source water are used to reduce the pH of the mash by precipitating with phosphate and releasing hydrogen ions. This causes a lower level in the final product.
54
What is magnesium's main negative effect on beer flavour when used in high levels?
It causes a sour/bitter tatse
| it also has a laxative effect but that is not an effect on beer flavour
55
What are the suggested levels of potassium in source water for brewing, and what are its attributes in the brewing process?
Suggested Level:
- Less than 10 mg/L
Attributes:
Positive: Acts as a yeast co-enzyme.
Negative: Can make water taste salty at levels greater than 500 mg/L.
56
What are the suggested levels of silicate in source water for brewing, and what are 3 attributes in the brewing process?
Suggest level:
- under 25mg/L
Attributes:
- Forming scale, which can damage boiler systems and membranes.
- Causing haze when bound with calcium.
- High levels can cause slow run-off during lautering and haze in beer.
57
What are the suggested levels of sulphate in source water for brewing?
The suggested levels of sulphate in source water for brewing are 0-250 mg/L
58
What are the two main positive attributes of sulphate in the brewing process?
1) Emphasizing hop character and dryness.
2) Increasing the activity of carboxypeptidase and aminopeptidase.
59
What are the 2 main negative attributes of sulphate in the brewing process?
Acting as a precursor to the formation of H₂S and SO₂ during fermentation.
Levels above 400 mg/L can cause astringent and unpleasant bitterness.
60
What are the suggested levels of zinc in source water for brewing, and what are its attributes in the brewing process?
The suggested levels of zinc in source water for brewing are 0.1-0.5 mg/L.
Positive:
- Being a vital yeast nutrient at levels less than 0.5 mg/L.
- Helping to limit H₂S (Hydrogen Sulphide) formation.
Negative:
- High levels (> 5 mg/L) can cause an astringent flavor.
- Levels above 0.5 mg/L can cause off-flavors and inhibit yeast growth.
61
What compounds found in water would suggest it be best used to brew darker beers?
1) Bicarbonate/carbonate
- Alkalinity is higher to counter the acidic nature of the coloured malts.
2) Calcium:
- helps to support the reduced number of enzymes (darker malts less enzymes)
- prevent excessive color formation
- helps to buffer/balance the higher alkalinity with the acidic dark malts
62
What compounds found in water would suggest it be best used to brew hoppy/bitter beers?
Sulphate - Thought to emphasize hop character and dryness
0-250mg/L typically across all style but a higher level is between 150-300mg/L
over 400 mg/L can cause astringent and unpleasant bitterness.
63
What is the disclaimer for calculating salt additions to beer?
When it comes to salt additions and the ionic composition of beer, what goes in is not what comes out. It is essential that we measure the impact of adjustments we make to the water on the ionic composition of the finished beer. It is also vital that the beer before and after adjustment is subject to statistically robust sensory evaluation to establish that any changes are desirable to the consumer.
64
What is alkalinity as CaCO3?
A measure of water’s ability to neutralize acids, expressed as calcium carbonate.
## Footnote
High alkalinity can raise mash pH and promote carbonate scale.
65
What role does calcium (Ca) play in brewing?
Stabilizes malt enzymes, improves clarity, aids yeast flocculation, and enhances hot break formation. Ideal levels: 50-150 mg/L.
## Footnote
Calcium is a key mineral in brewing.
66
What is calcium chloride (CaCl2.2H2O) used for in brewing?
Used to add calcium and chloride to brewing water, helps in reducing mash pH and improving beer body and sweetness.
## Footnote
It is a compound commonly used in brewing.
67
What is the effect of calcium sulphate (CaSO4.2H2O) in brewing?
Adds calcium and sulphate to brewing water, enhances hop bitterness and dryness.
## Footnote
It is another important compound in brewing.
68
What is carbonate (CO3) and its effect on brewing?
Contributes to water alkalinity; high levels can raise mash pH and promote scale formation.
## Footnote
Important to monitor in brewing water.
69
What does chloride (Cl) do in beer?
Enhances beer body, fullness, and sweetness. Ideal levels: 0-100 mg/L.
## Footnote
High levels can cause corrosion and off-flavours.
70
What is the chloride:sulphate ratio and its significance?
The balance between chloride and sulphate in brewing water influences beer flavour. Common ratios:
* 2:1 (malty beers)
* 1:1 (balanced beers)
* 1:2 (hoppy beers)
## Footnote
This balance is crucial for flavor profiles.
71
What do coliform bacteria indicate in brewing water?
Indicate contamination by human waste, sewage, or storm water. Should be absent in brewing water.
## Footnote
Their presence is a quality concern.
72
What is the significance of copper (Cu) in brewing?
Reduces sulphides in wort and beer but inhibits enzymes and becomes toxic to yeast at high levels.
## Footnote
It has a dual role in brewing.
73
What does the presence of enterococci in brewing water indicate?
Indicates contamination by human waste, sewage, or storm water. Should be absent in brewing water.
## Footnote
Their detection is a serious concern for safety.
74
What does the presence of Escherichia coli (E. coli) in brewing water signify?
Indicates contamination by human waste, sewage, or storm water. Should be absent in brewing water.
## Footnote
E. coli is a critical indicator of water safety.
75
What is flocculation in brewing?
The process by which yeast cells clump together and settle out of the beer, aided by minerals like calcium.
## Footnote
It is essential for beer clarity.
76
What is water hardness?
The concentration of calcium and magnesium in water, affecting mash pH and beer flavour.
## Footnote
Hardness plays a role in brewing quality.
77
What is the effect of iron (Fe) in brewing water?
Can cause incomplete saccharification, oxidation, and metallic flavours in beer. Should be minimized in brewing water.
## Footnote
Its presence can spoil beer quality.
78
What role does magnesium (Mg) play in brewing?
Supports yeast metabolism and enzyme activity. Ideal levels: 0-40 mg/L. High levels can cause bitterness.
## Footnote
It is essential for yeast health.
79
What are microbiological parameters in brewing water?
Standards for the presence of microorganisms ensuring it is free from harmful bacteria like Enterococci, E. coli, and coliform bacteria.
## Footnote
These parameters are critical for water safety.
80
What does nitrate (NO3) indicate in brewing water?
Can indicate contamination from agricultural run-off; high levels can affect fermentation rates.
## Footnote
Monitoring is necessary for quality control.
81
What are the effects of nitrite (NO2) in brewing water?
Poisonous to yeast cells and indicates contamination with waste water; should be minimized in brewing water.
## Footnote
It poses a risk to fermentation.
82
What is pH in the context of brewing water?
A measure of water’s acidity or alkalinity; ideal brewing water pH is 6-7.5, but mash and wort pH are more critical.
## Footnote
pH affects extraction and fermentation.
83
What role does potassium (K) play in brewing?
Acts as a yeast co-enzyme; high levels can make water taste salty.
## Footnote
It is important for yeast function.
84
What is product water in brewing?
Water that has been treated and adjusted to meet the specific requirements for brewing beer.
## Footnote
It is tailored for optimal brewing conditions.
85
What is silicate and its impact on brewing?
A compound that can form scale, causing haze and affecting wort clarity; should be minimized in brewing water.
## Footnote
Clarity is essential for quality beer.
86
What is the role of sodium (Na) in brewing?
Contributes to beer’s palate but can cause salty/sour and metallic notes at high levels. Ideal levels: 0-50 mg/L.
## Footnote
Sodium levels need careful management.
87
What does sulphate (SO4) do in brewing?
Emphasizes hop bitterness and dryness; high levels can cause astringent bitterness. Ideal levels: 0-250 mg/L.
## Footnote
It is crucial for hop-forward beer styles.
88
What is turbidity in relation to brewing water?
A measure of water clarity; high turbidity indicates poor clarity and potential contamination.
## Footnote
Clarity is important for the final product.
89
What is the role of zinc (Zn) in brewing?
A vital yeast nutrient that helps limit H2S formation; high levels can cause off-flavours and inhibit yeast growth.
## Footnote
Zinc is critical for yeast health and fermentation.
90
What is the minimum requirement for brewing water?
Potable water
## Footnote
Potable water is safe for human consumption but not sufficient on its own for brewing.
91
What additional standards must brewing water meet beyond being potable?
Right balance of hardness, alkalinity, and mineral composition
## Footnote
These factors are essential for producing specific beer styles.
92
Which microbiological parameters should be absent in brewing water?
Enterococci, Escherichia coli (E. coli), coliform bacteria
## Footnote
These bacteria prevent contamination from human waste and sewage.
93
What chemical parameters should be minimized or eliminated in product water?
Aluminium, arsenic, cadmium, lead
## Footnote
These elements are toxic and can negatively impact brewing and health.
94
What is the role of calcium in brewing water?
Essential for enzyme activity, yeast flocculation, clarity
## Footnote
Calcium plays a critical role in multiple brewing processes.
95
What does the balance between chloride and sulphate influence in beer?
Beer’s flavor profile
## Footnote
Different ratios affect body, sweetness, dryness, and bitterness.
96
What ratio of chloride to sulphate enhances body and sweetness in beer?
2:1 chloride to sulphate
## Footnote
This ratio increases body and sweetness.
97
What mineral enhances beer body and sweetness?
Chloride
## Footnote
Chloride contributes to the fullness of the palate.
98
What mineral can emphasize hop bitterness and dryness?
Sulphate
## Footnote
Sulphate modifies the flavor profile by enhancing bitterness.
99
What is colloidal stability in beer?
Presence of haze in beer
## Footnote
Colloidal stability affects the clarity and overall appearance of beer.
100
What mineral promotes yeast flocculation and improves clarity?
Calcium
## Footnote
Calcium helps clarify the final beer.
101
What is the suggested alkalinity range for brewing water?
0-100 mg/L
## Footnote
High alkalinity can negatively impact the brewing process.
102
What is the ideal calcium level for brewing water?
50-150 mg/L
## Footnote
Proper calcium levels stabilize malt enzymes and improve clarity.
103
What should be the maximum magnesium level in brewing water?
0-40 mg/L
## Footnote
High magnesium levels can introduce bitterness.
104
What is the recommended chloride level in brewing water?
0-100 mg/L
## Footnote
Chloride enhances body and fullness but can cause issues at high levels.
105
What effect does high silicate have in brewing water?
Can form scale, damage systems, cause haze
## Footnote
Silicate affects both the brewing process and beer clarity.
106
What is the ideal sulphate level for brewing water?
0-250 mg/L
## Footnote
Sulphate enhances hop character but can cause unpleasant bitterness at high levels.
107
What is the chloride:sulphate ratio for Pale Lager?
1:1
## Footnote
This ratio balances bitterness in Pale Lager.
108
What mineral can be added to increase calcium levels in brewing?
Calcium chloride or calcium sulphate
## Footnote
Both compounds are commonly used to adjust calcium.
109
What is the potential consequence of over-mineralizing brewing water?
Change in mash pH, unpleasant beer taste
## Footnote
Careful balance is crucial to avoid negative effects.
110
What is the importance of sensory evaluation in brewing adjustments?
Ensures consumer preference and desirable changes
## Footnote
Sensory evaluations help validate adjustments made to water composition.
