August 2013 Aaron Hanson The composition of minerals and salts in your brewing water affects pH Mostly applicable for allgrain Contribute flavor Why is water chemistry important Mash pH and alkalinity ID: 1043693
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1. Water ChemistryFor the Oregon Brew CrewAugust 2013Aaron Hanson
2. The composition of minerals and salts in your brewing water affects pHMostly applicable for all-grainContribute flavorWhy is water chemistry important?
3. Mash pH and alkalinityImportant minerals/ionsChlorineWater adjustments
4. pH is important for enzymes during the mashIdeal mash pH is 5.2-5.5Mash pHEnzymeOptimumTemperatureWorking pH RangeFunctionPeptidase113-131°F4.6-5.3Produces Free Amino Nitrogen (FAN).Protease113-131°F4.6-5.3Breaks down proteinsBeta Amylase131-150°F5.0-5.6Breaks 1-4 linksAlpha Amylase154-162°F5.3-5.8Breaks 1-6 links100% malt in distilled waterMash pHBase Malt5.7-5.8Caramel Malt4.5-4.8Chocolate Malt4.3-4.5Black Malt4.0-4.2
5. Alkalinity is the ability of water to neutralize acidsAffected by Bicarbonates, Calcium, and MagnesiumAlkalinity
6. Lowers mash pHImportant for many reactions and biochemical processes in mash, boil, and yeast metabolismPromotes clarity, stability and flavorRange: 50-150 ppmPortland water: 1.9 ppmCalcium
7. Lowers mash pH>50 ppm can give a sour/bitter taste to beerImportant yeast nutrient at 10-20 ppmPortland water: 0.7 ppmConsider using yeast nutrient to increase magnesium levelsMagnesium
8. Raises mash pHActs as a pH bufferBicarbonate
9. Enhances hop bitternessRange 50-350 ppmPortland 0.4 ppmDoesn’t go well with noble hops, lagers have enough sulfate problemsSulfate
10. Can round out beer flavor, but generally keep this low.Range: 0-150 ppmPortland water: 3.8 ppmSodium
11. Chlorine vs. ChlorideChlorine Cl2 + H2O → HOCl + HClChlorine hydroxide (HOCl) is an oxidizerChloride ion is good. Enhances flavor and fullness of beerBrewing range: 0-250 ppmBull Run water has 2.8 ppmChloride
12. Chlorine hydroxide and chloramine react with phenols to produce chlorophenolsChlorine is very electrophilic (wants to be around a lot of electrons) and the ring in phenol has a lot of electronsPortland water contains chloramineCampden tabs (potassium metabisulfite) 1 per 20 gallons removes chlorine and chloramineChlorophenolsH+Cl-
13. English Dave can ignore this slideBrew like a LondonerCityCalcium(Ca+2)Magnesium(Mg+2)Bicarbonate(HCO3-1)SO4-2Na+1Cl-1Beer StylePilsen1033434PilsenerDortmund225402201206060Export LagerVienna16368243216839Vienna LagerMunich1092117179236OktoberfestLondon5232104328634British BitterEdinburgh100181601052045Scottish AleBurton352243208204416India Pale AleDublin1184319541219Dry StoutPortland1.90.7120.43.81.9Amazing
14. Calcium carbonate (chalk) raises pH and adds calcium.Calcium sulfate (gypsum) lowers pH and adds calcium + sulfate.Calcium chloride lowers pH and adds calcium + chlorideSodium bicarbonate raises pH and adds sodium. If you’re brewing a beer dark enough to think about using this over calcium carbonate, consider adding the dark grains at mash-outWhat mineral additions do
15. Calcium carbonate 38 ppm Ca+2Calcium sulfate 49 ppm Ca+2, 120 ppm SO4-2Calcium chloride 49 ppm Ca+2, 86 ppm Cl-You can use a brewing calculator online or in Beersmith to figure out your optimalTeaspoon additions per 5 gallons
16. Portland water doesn’t have very many minerals.This is both good and badUse yeast nutrient and Campden TabsExperiment with adding some calcium chloride or calcium sulfide to your mashIf you have a really dark beer and are concerned about efficiency, set some of the dark grain aside or add calcium carbonateRDWHAHBTL;DR