1	Why Water? Because without it, beer is kinda sludgey.
2
3	What’s coming up… Beer Physical Characteristics Beer Ions and Minerals Beer Beer Styles and Water Types Beer Adjusting your water Beer
4	Don’t Freak Out!! EID Water Primarily from snowmelt/surface water Low in dissolved minerals and hardness EID’s annual WQ report lists concentrations Good starting point for brewing any beer style Well Water Derived from groundwater Local geologic conditions determine ions Obtain lab analysis for specific concentrations
5	Perspective from 1783… “The proper season for brewing is between October and March but reigning opinion is not reliable for the former is too warm and the latter too close to spring. The water may in October still have the smell of the weeds that have grown in it. Some waters likewise breed innumerable quantities of insects and this is said to cause a very strong fermentation.” (Poole 1783, from The Craft Of House-Brewing, Clive LaPense)
6	Physical Characteristics --Temperature Probably the single most important factor to making good beer Important throughout the brewing process: Strike Mash Sparge Boil Fermentation Lagering Serving!
7	Physical Characteristics --pH Critical for mash efficiency Mash is naturally acidic due to grain Proper range is 5.1 – 5.5 (measured at mash temperature) Can measure pH with test strips Ions in water affect pH, primarily: Calcium, Magnesium, Bicarbonate, Sulfate
8
9	Chemical Composition Major Ions and Minerals Calcium (Ca): chalk, gypsum Magnesium (Mg): epsom salt Bicarbonate (HC0₃): chalk, baking soda Sulphate (SO₄): gypsum, epsom salt Sodium (Na): baking soda, canning salt Chloride (Cl): calcium chloride, canning salt
10	Calcium (Ca⁺²) Primary mineral of hardness Decreases mash pH Stimulates enzyme activity Stabilizes the alpha amylase Essential component of yeast cells Brewing salts: Chalk, Gypsum Brewing range: 50-150 ppm
11	Magnesium (Mg⁺²) Secondary mineral of hardness Enzyme co-factor (in the mash) Essential as a yeast nutrient (10-20ppm) Excess interferes with calcium solubility Excess gives sour-bitter taste Brewing salt: Epsom salt Brewing range: 10-30 ppm
12	Bicarbonate (HCO₃^-1) Increases mash pH Can reduce conc. by aeration, boiling, dilution Brewing salts: Baking soda, Chalk Brewing range: 0-50 (for pales); 50-150 (amber beers); 150-250 (dark beers)
13	Sulphate (SO₄^-2) Accentuates hop bitterness Brings out crispness in bitterness Contributes to permanent hardness Causes diarrhea above 750 ppm Brewing salts: Gypsum, Epsom salt Brewing range: 50-150 ppm (for normally bitter beers; 150-350 for very bitter)
14	Sodium (Na⁺¹) Water softeners may increase levels of Na Can “round-out” beer flavor Accentuates malt sweetness Keep either sodium or sulfates in the low range to avoid harsh bitterness Brewing salts: Baking soda, Table salt Brewing range: 0-150 ppm
15	Chloride (Cl^-1) Enhances fullness and flavor Mediciney above 300 ppm Brewing salts: Baking soda, Table salt Brewing range: 0-250 ppm
16
17	Water chemistry by region
18
19	Pilsen Very low hardness and alkalinity Mash pH perfect from just base grains Low sulfate enables mellow hop bitterness Famous for crisp, light lagers
20	Pollock Pines (i.e. EID) Low hardness and alkalinity Low sulfate enables mellow hop bitterness Known for meth labs and the mexican restaurant
21	Munich High alkalinity from carbonates Moderate in other minerals Dark malts acidify the mash for proper pH Famous for dunkels, bocks, and oktoberfests
22	Vienna Similar to Dortmund but less carbonates Use toasted malts to achieve proper mash pH Known for origin of red-amber lagers
23	Dortmund Similar to Vienna but more carbonates Less hop assertiveness than Pilsner, but more malt due to higher overall mineral concentration Famous for Dortmunder Export pale lager
24	Dublin High bicarbonate concentration Low sodium, chloride, and sulfate Known for its stout
25	London Toasted and dark malts counter high carbonate Chloride and high sodium smooth out flavors Famous for cooper colored pales and dark porters
26	Edinburgh More bicarbonate and sulfate than London’s water Allows for heavier malt body requiring less hops Famous for strong scotch dark ales, mellow hops
27	Burton-on-Trent High calcium and sulfate compared to London’s water Alkalinity and hardness balanced like Pilsen’s water High sulfate + low sodium = assertive hop bitterness Famous for pale ales
28	Modify your brewing water Determine your source water ions municipal water quality report from EID independent lab for well water or, just start with deionized water Pick a target water type (e.g. Burton-on-Trent) Calculate necessary additives to achieve target Gypsum: Ca & SO4 Epsom salt: Mg & SO4 Canning salt: Na & Cl Baking soda: Na & HCO3 Calcium chloride: Ca & Cl Chalk: Ca & CO3 Tools available include Promash, Palmer’s Residual Alkalinity nomagraph, and Pratt’s excel solver tool
29	Summary pH and temperature play important roles Mineral content critical to mash efficiency Minerals affect hops bitterness characteristics Extract brewers…mash is already done, no benefit to modifying water unless doing so for bitterness reasons