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Water: Difference between revisions
→Adjusting water minerals and alkalinity
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The principal ions are the cations – calcium, magnesium, sodium, and potassium – and the anions – sulfate, nitrate, phosphate, chlorides, and silicate. The minor ions are iron, copper, zinc, and manganese. The level of toxic metals is limited by law. Cereals, water, hops, and adjuncts are the main sources of the minerals present in beer, while yeast, industrial processing and the containers contribute to a lesser extent.<ref name=monmay>Montanari L, Mayer H, Marconi O, Fantozzi P. [https://www.sciencedirect.com/science/article/abs/pii/B9780123738912000341 Chapter 34: Minerals in beer.] In: Preedy VR, ed. [[Library|''Beer in Health and Disease Prevention.'']] Academic Press; 2009:359–365.</ref> | The principal ions are the cations – calcium, magnesium, sodium, and potassium – and the anions – sulfate, nitrate, phosphate, chlorides, and silicate. The minor ions are iron, copper, zinc, and manganese. The level of toxic metals is limited by law. Cereals, water, hops, and adjuncts are the main sources of the minerals present in beer, while yeast, industrial processing and the containers contribute to a lesser extent.<ref name=monmay>Montanari L, Mayer H, Marconi O, Fantozzi P. [https://www.sciencedirect.com/science/article/abs/pii/B9780123738912000341 Chapter 34: Minerals in beer.] In: Preedy VR, ed. [[Library|''Beer in Health and Disease Prevention.'']] Academic Press; 2009:359–365.</ref> | ||
The water profiles of different European cities has influences the development of beer styles suited to achieving the proper mash pH, long before brewers knew of such concepts.<ref name=monmay/> | |||
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* [[Zinc]] | * [[Zinc]] | ||
Most of the salts in beer originate from the [[barley]]. A 12°P beer will contribute about 1200mg/L of minerals.<ref name=kunze>Kunze W. Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019.</ref> However, minerals in the water still have a significant impact on flavor. | Most of the salts in beer originate from the [[barley]]. A 12°P beer will contribute about 1200mg/L of minerals.<ref name=kunze>Kunze W. Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019.</ref> However, minerals in the water still have a significant impact on flavor. | ||
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In beer most of the minerals originate from the barley. About 75% derives from the malt, while the remaining 25% originates from the water. The minerals include about 35% phosphates, about 25% silicates, and about 20% potassium salts.<ref name=monmay/> | |||
Heavy metals, such as lead (Pb2+) and tin (Sn2+), can be inhibitory to certain yeast enzymes and can induce haze formation.2<ref name=hob/> | Heavy metals, such as lead (Pb2+) and tin (Sn2+), can be inhibitory to certain yeast enzymes and can induce haze formation.2<ref name=hob/> | ||
Sulfate-to-Cloride ratio<br | Sulfate-to-Cloride ratio<br> | ||
The ratio of sulfate to chloride is said to greatly influence the hoppy-to-malty or dryness-to-fullness balance of the beer. However, the actually amounts of each ion clearly also still play a role. | The ratio of sulfate to chloride is said to greatly influence the hoppy-to-malty or dryness-to-fullness balance of the beer. However, the actually amounts of each ion clearly also still play a role. | ||
The useful range of the ratio is 9 to 0.5, mainly for ales. Lagers tend to benefit from low levels of sulfate regardless of the ratio.<ref name=water/> | The useful range of the ratio is 9 to 0.5, mainly for ales. Lagers tend to benefit from low levels of sulfate regardless of the ratio.<ref name=water/> | ||