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| Removes chlorine, kills bacteria |
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| * 100% r/o not recommended – strips out needed minerals |
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| Minerals Essential for healthy fermentation |
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| * Iron * Manganese * Copper * Zinc |
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| Salts Commonly used: for additions to water |
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chalk = Calcium Carbonate (CaCO3), Epsom Salt=Magnesium Sulfate (MgSO4)
Calcium chloride
gypsum=CaSo4 |
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What does it do to water
* Bicarbonate |
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| Neutralizes acids in dark malt |
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What does it do to water
Sulfate |
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| Accentuates hop bitterness |
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What does it do to water
Chloride |
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| Accentuates sweetness at low levels |
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| Soft, low mineral content across the board, tends to decrease the perception of hop bitterness. The most ion-free brewing water in the world. Decoction mashing needed due to lack of minerals to aid enzmatic reactions |
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High sulfates accentuate hop bitterness. Tastes “minerally
light colorer BEER THINK SULFATE |
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| High alkaline and carbonate water balances acidifying effect of dark malts. Munich Dunkel High in carbonates, Carbonates increase color extraction during sparging which makes production of light colored worts difficult, hence the development of Munich Dunkel. Waters high in carbonate tend to be alkaline and make a shift to a more acidic pH, favorable for mash conditions, difficult. Additions of small amounts of dark roast malts help shift the pH to more acidic conditions. This again favors the Dunkel |
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| Hard, carbonate-rich water extracts the color from Vienna malt. |
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| Extremely hard water - CaSO4 (Calcium Sulfate) & HCO3- (Hydrocarbonate), accentuates bitterness, gives drier and fuller flavor, and emphasizes hop bitterness. |
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| alkaline and carbonate water balances acidifying effect of dark malt |
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| water tends to add to smoky character to the scotchish ales |
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| High in Ca++(Calcium) & HCO3 Waters high in carbonate tend to be alkaline and make a shift to a more acidic pH, favorable for mash conditions, |
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| Spicy and floral and piney |
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| Herbal and earthy and fruity |
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| used by yeast in the production of enzymes required for fermentation |
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| , helps produce an acid that balances the alkaline |
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| contributes a salty taste, but at a too high concentration it can kill yeast |
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