Water report: Difference between revisions
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for supplying a brewery. As THMs are regarded as carcinogenic | for supplying a brewery. As THMs are regarded as carcinogenic | ||
agents, their concentration should be limited to <10 ppb.<ref name=eumann/> | agents, their concentration should be limited to <10 ppb.<ref name=eumann/> | ||
"Hardness" (the number of bivalent metal ions like calcium and magnesium) and total alkalinity are often both expressed "as CaCO<sub>3</sub>" so that the levels of these types of ions can be easily compared. This is important for the deeper chemistry theory involved in predicting mash and boil pH. Fortunately, brewers who understand these interactions have designed software for us, so it's not exactly necessary for the average brewer to understand the theory behind it. | |||
==References== | ==References== | ||
Revision as of 00:00, 9 July 2020
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See Water.
MCL stands for "Maximum Contaminant Level", and they are just provided as a reference to safety standards. For our purposes we can ignore these values unless of course the tested value is above the MCL, in which case the water is not even safe to drink.
Nitrate (NO3-) should to be limited to less than 25 ppm, as otherwise the fermentation may be adversely affected.[1]
Silica (SiO2) is linked to the occurrence of turbidity in the beer and hence should not exceed 25–40 ppm.[1]
Trihalomethanes are byproducts from chlorination and hence are often found when domestic water is used as a water source for supplying a brewery. As THMs are regarded as carcinogenic agents, their concentration should be limited to <10 ppb.[1]
"Hardness" (the number of bivalent metal ions like calcium and magnesium) and total alkalinity are often both expressed "as CaCO3" so that the levels of these types of ions can be easily compared. This is important for the deeper chemistry theory involved in predicting mash and boil pH. Fortunately, brewers who understand these interactions have designed software for us, so it's not exactly necessary for the average brewer to understand the theory behind it.
References
- ↑ a b c Eumann, M. and Schildbach, S. "125th Anniversary Review: Water sources and treatment in brewing." J. Inst. Brew., 2012, vol. 118, pp. 12-21.