April tech topic brewing water flavor contribution

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April tech topic brewing water flavor contribution

Postby rsc3da » Fri Apr 03, 2015 12:38 pm

This is from the document I was using for the tech topic, you may have seen it passed around:

Brewing water basic ion flavor contribution

Calcium, Ca+2 – Contributes to water hardness, assists in fermentation. Should be no less than 50 ppm in wort. Added by Chalk, Gypsum, Calcium Chloride, and Lime.

Magnesium, Mg+2 – Contributes to water hardness, assists in fermentation (not as valuable as Calcium). Large amounts can start to affect the flavor (sour/metallic). Added by Epsom Salt.

Sulfate, SO4-2 – Can accentuate hop bitterness and add to palate dryness, harsh at very high levels. Added by Gypsum and Epsom Salt.

Sodium, Na+ – Can accentuate flavor adding a roundness/fullness at moderate levels, makes beer salty at high levels. Added by Table Salt and Baking Soda.

Chloride, Cl- – Similar to sodium in flavor contribution (roundness/fullness). Excessive amounts are disagreeable. Added by Table Salt and Calcium Chloride.

Bicarbonate, HCO3- – Alkalinity ion, an indicator of how hard the water is. In relation to Calcium, Magnesium and also the mash grist will determine the corresponding mash pH, AKA residual alkalinity.

SULFATE : CHLORIDE RATIO

Often used to give a general idea of the taste balance of the beer in relation to bitterness and maltiness. Here will be keeping chloride the same at 1 in relation to sulfate.

2.1 or greater : 1 – Very bitter
1.4 – 2 : 1 – Bitter
0.8-1.3 : 1 – Balanced
0.6-0.7 : 1 – Malty
0.5 or less : 1 – Very malty

There are 6 beers here each with different salts added. See if you can determine which beer has which water profile.

1 : Ca 50, Mg 1, SO4 50, Na 41, Cl 79, HCO3 58 (a profile I use a lot for lighter beers)
2 : Ca 92, Mg 12, SO4 61, Na 12, Cl 106, HCO3 218 (similar to Dusseldorf)
3 : No salts added (similar to Pilsen or essentially RO water, very low ions but not zeros)
4 : Ca 100, Mg 1, SO4 100, Na 41, Cl 160, HCO3 58 (similar to 1 but double sulfate and chloride)
5 : Ca 22, Mg 20, SO4 59, Na 93, Cl 134, HCO3 104 (St. Peters water)
6 : Ca 120, Mg 4, SO4 140, Na 55, Cl 50, HCO3 315 (similar to Dublin)
Kegged: CAH (Cider + Agave + Honey)
Lagering: -
Conditioning: RIS (BA Abraxas 2.0),Quad/Saison
Fermenting: Oktoberfest, Lambic
Plan: -
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Re: April tech topic brewing water flavor contribution

Postby sdrilling » Sat Apr 18, 2015 1:41 pm

Donnell did a blog on water additions a few months ago you might find useful.

http://www.design2brew.com/blog/better- ... er-style-/



The water blog looks at local water reports in comparison with John Palmer's book

http://www.design2brew.com/blog/better-booze-blog-2/


Steph
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