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Beer Brewing
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Beer and LoafingNHC 2004
Las Vegas, NV
Brewing Water, Residual
Alkalinity, and Mash pH
The First RuleKnow what your local
water chemistry is!
The Second RuleKnow WHY you want to adjust your water!
The Third Rule
If it’s not broken, Don’t Fix It!
Local Water And Beer
Beer Styles came from local brewing water
Burton Ale came from hard, high carbonate water
Guinness Stout came from medium hard, high carbonate water
Vienna Lager came from hard, medium carbonate water
Oktoberfest came from medium hard, medium carbonate water.
Pilsner came from very soft, low carbonate water
Hard vs. Soft Water“Hard water” refers to the scale
that forms on pipes, and being “hard” for soap to lather.
“Hardness” is a function of Calcium, Magnesium, Iron, Mangenese, etc.“Soft” just means that there is low Calcium and Magnesium.
Hard and Soft are only half the story, the other half is the Alkalinity.
Reading a Water Analysis Table 1 - Water Report for
Las Vegas Valley WD (2003) (All values, except pH, in parts per million (ppm)
(1 ppm = 1 mg/l) 17 ppm = 1 grain of hardness/gallon (gpg)
Parameter Measurement
Alkalinity as CaCO3 133
Arsenic .002
Cadmium ND
Bicarbonate 162
Calcium 72
Chloride 87
Chromium .002
Copper 1.120 (2-5 RDA)
Hardness (as gpg) 17
Hardness as CaCO3 290
Iron ND
Lead .003
Magnesium 26
Manganese ND
Nitrate 458
pH 7.6
Zinc .145
Sodium 88
Sulfate 230
Moderate Bicarbonate Moderate Hardness High Sulfate Moderate Sodium Moderate Chloride
Famous Brewing Waters
Water Profiles From Notable Brewing CitiesCity Calcium Magnesium Bicarbonate Sulfate Sodium Chloride Beer Style
(Ca+2) (Mg+2) (HCO3-) SO4-2 Na+1 Cl-1
Pilsen 10 3 3 4 3 4 Pilsener
Dortmund 225 40 220 120 60 60 ExportLager
Vienna 163 68 243 216 8 39 ViennaLager
Munich 109 21 171 79 2 36 Oktoberfest
London 52 32 104 32 86 34 British Bitter
Edinburgh 100 18 160 105 20 45 Scottish Ale
Burton 352 24 320 820 44 16 India PaleAle
Dublin 118 4 319 54 12 19 Dry Stout
Numbers are given in parts per million (ppm).These numbers are ANNUAL AVERAGES
These Numbers are Annual AVERAGES!
The averages are probably not representative of real
ratios.
Mash pH IonsCalcium (Ca): 50-150 ppm
Important for most brewing biochemical reactions.
Magnesium (Mg) 10-30 ppmAn essential nutrient, but usually not deficient. Acts similar to calcium.
Bicarbonate/Carbonate 0-50 ppm for pale beers50-150 for amber beers150-250 for dark beers
Balances the natural acidity of the malt.
Flavor IonsSodium (Na) 0-150 ppm
Accentuates the sweetness of the malt. Excess can cause harsh bitterness w/sulfate.
Chloride (Cl) 0-250 ppmRounds out the maltiness.
Sulfate (SO4) 50-150 ppmAccentuates the hop bitterness, makes it crispier. Excess causes harsh bitterness.
Water Adjustment for Extract BrewingPre-treatment
Odors/tastes: Chlorine, Iron, Sulfur, metallic, etc.
Carbon Filters, Campden Tablets, Water Softeners, Green Sand
Flavor TweakingSulfate for hop bitternessSodium/Chloride for Malt accentuation
Fermentation Issues (Rare) Zn, Ca, Mn, Mg = Yeast Nutrition, Beer Haze30 Years ago, malt extract was for bakingNow, mineral levels for mash chemistry
fermentability have been done for you.
Water Adjustment for Steeping
(Na, Cl, SO4) Same as for Extract
(Ca, Mg, HCO3) Steeping pHIf your water is very high in bicarbonate,
you may need calcium.Use a steeping ratio similar to mash
2-4 qts/lb.Ratio can be more dilute with darker
maltsAstringency is usually due to being too
hot.
Water Adjustment for All-Grain
(Ca, Mg, HCO3) Mash pHCalcium, Magnesium, and Bicarbonate
control the Residual Alkalinity.Residual Alkalinity combines with the
grain bill to determine the mash pHMash pH determines fermentability,
clarity, flavor, etc.
(Na, Cl, SO4) Same as for Extract Brewing
Residual Alkalinity
Mash pH is the net effect of the hardness, alkalinity, and the grainbill.Residual Alkalinity = alkalinity - (Ca/3.5 +
Mg/7)
High RA means you should brew dark beers
Low RA means you should brew light beers
Residual Alkalinity NomographDetermine your Base Malt Mash
pH
UsageNotes:1.Assume anerrorof +/- .1pHdue toindividual mashchemistry.2.Theactual pHofthe mashat mashtemperature (~150°F)is typically.35pHlessthan it measuresat roomtemperature.
[Mg](ppm)
[Ca] (ppm)
Effective HardnessNote:This isnot thesameas
Total HardnessasCaCO3
Residual AlkalinityasCaCO3(ppm)
MashpH(@roomtemp)
AlkalinityasCaCO3(ppm) 0 50 100 200 250150 300 350 400 450
[HCO3](ppm)0 50 100 200 250 350150 300 400 450 500 550
5010 20 30 40 60 70 800 10090
50 100 150 200 250 3000 350
100 150 200 250 300 3505010 20 30 400 400
0 50-50-100-150-200-250-300 100 150 200 250 300-350
5.7 5.8 5.9 6.0 6.1 6.25.65.55.45.35.25.1
SuggestedBeerColor/Style GuideforResidual AlkalinityMashpH
Raising RA with Bicarbonate
UsageNotes:1.Assume anerrorof +/- .1pHdue toindividual mashchemistry.2.Theactual pHofthe mashat mashtemperature (~150°F)is typically.35pHlessthan it measuresat roomtemperature.
[Mg](ppm)
[Ca] (ppm)
Effective HardnessNote:This isnot thesameas
Total HardnessasCaCO3
Residual AlkalinityasCaCO3(ppm)
MashpH(@roomtemp)
AlkalinityasCaCO3(ppm) 0 50 100 200 250150 300 350 400 450
[HCO3](ppm)0 50 100 200 250 350150 300 400 450 500 550
5010 20 30 40 60 70 800 10090
50 100 150 200 250 3000 350
100 150 200 250 300 3505010 20 30 400 400
0 50-50-100-150-200-250-300 100 150 200 250 300-350
5.7 5.8 5.9 6.0 6.1 6.25.65.55.45.35.25.1
SuggestedBeerColor/Style GuideforResidual AlkalinityMashpH
Add 140 ppm HCO3
Lowering RA with Calcium
UsageNotes:1.Assume anerrorof +/- .1pHdue toindividual mashchemistry.2.Theactual pHofthe mashat mashtemperature (~150°F)is typically.35pHlessthan it measuresat roomtemperature.
[Mg](ppm)
[Ca] (ppm)
Effective HardnessNote:This isnot thesameas
Total HardnessasCaCO3
Residual AlkalinityasCaCO3(ppm)
MashpH(@roomtemp)
AlkalinityasCaCO3(ppm) 0 50 100 200 250150 300 350 400 450
[HCO3](ppm)0 50 100 200 250 350150 300 400 450 500 550
5010 20 30 40 60 70 800 10090
50 100 150 200 250 3000 350
100 150 200 250 300 3505010 20 30 400 400
0 50-50-100-150-200-250-300 100 150 200 250 300-350
5.7 5.8 5.9 6.0 6.1 6.25.65.55.45.35.25.1
SuggestedBeerColor/Style GuideforResidual AlkalinityMashpH
Add 190 ppm Calcium
Neutralizing Alkalinity
UsageNotes:1.Assume anerrorof +/- .1pHdue toindividual mashchemistry.2.Theactual pHofthe mashat mashtemperature (~150°F)is typically.35pHlessthan it measuresat roomtemperature.
[Mg](ppm)
[Ca] (ppm)
Effective HardnessNote:This isnot thesameas
Total HardnessasCaCO3
Residual AlkalinityasCaCO3(ppm)
MashpH(@roomtemp)
AlkalinityasCaCO3(ppm) 0 50 100 200 250150 300 350 400 450
[HCO3](ppm)0 50 100 200 250 350150 300 400 450 500 550
5010 20 30 40 60 70 800 10090
50 100 150 200 250 3000 350
100 150 200 250 300 3505010 20 30 400 400
0 50-50-100-150-200-250-300 100 150 200 250 300-350
5.7 5.8 5.9 6.0 6.1 6.25.65.55.45.35.25.1
SuggestedBeerColor/Style GuideforResidual AlkalinityMashpH
Neutralize 225 ppm Alkalinity as CaCO3
Neutralizing Alkalinity con’t
Alkalinity can also be neutralized by adding acid to the mash.Lactic Acid (88% soln.) = 11.8 mEq/mlSulfuric Acid (96% soln.) = 35 mEq/mlPhosphoric (86% soln.) = 30 mEq/ml
Divide “Alkalinity As” by 50 to get mEq/L225 mg/L ÷ 50 = 4.5 mEq/LIf mash water volume is 4 Gal (15 L), then
15 x 4.5 = 67.5 mEq of acid are needed.Using Lactic acid: 67.5/11.8 = (6) ml of Lactic Acid
Read New Brewing Lager Beer pp. 60-73 for more info
Acidifying the SpargeUsually Unnecessary!Malts have a lot of buffering power, which
lasts until runnings fall below 1.008Acidifying the the mash water or sparge
to 5.5 or 6 pH can cause the mash pH to be less than 4.5, which inhibits beta amylase and will affect the taste.
Batch Sparge and No-sparge techniques can ensure that runnings never fall below 1.016
Summary
You can adjust your brewing
water chemistry if:You know where you areYou know where you are goingYou know how to get thereFor more info, see
How To Brew (Palmer) – Chapter 15New Brewing Lager Beer (Noonan) –
Chapter 3