Calcium
Please check back later for additional changes
Calcium (Ca2+) is a mineral naturally present in water. It is one of the most important components of brewing water due to its effects on mashing enzymes, pH control, and clarification.[1][2][3][4] Calcium additions may be necessary if the level in the water is too low. The recommended calcium level in brewing water is 50–150 mg/L.[2][5][6][7][8][9][10] Excessive levels (>250 mg/L) may impair fermentation by removing too much phosphate during brewing or by inhibiting magnesium uptake by the yeast.[2][6][5][4][11] In extremely high concentrations, it causes haze in beer.[4] Calcium is essentially flavor-neutral (it has no flavor),[6][4] although it can reduce the somewhat sour flavor of magnesium.[2][12]
What exactly is calcium?
Calcium, abbreviated as Ca, is an element. The calcium dissolved in liquid is present as an ion (a charged particle), carrying a positive charge of two (2+). In salt form, calcium combines with negatively charged ions to form a neutral compound (with no charge).
Potential sources of calcium
- Brewing water - The water used to make beer may contain dissolved calcium. In the US and Canada, the calcium level in municipal tap water typically varies from 1 to 135 mg/L.[13] Calcium in private well water can be much higher, as much as 400 mg/L or more.[14] Purified water (RO, distilled, or deionized) does not contain calcium. Be aware that only about half of the calcium ions in the mashing water will proceed to the final beer; the other half is lost with the spent grains and trub.[6][12] Loss of calcium can occur prior to mashing if the water is pre-boiled (e.g. as one possible option to deaerate the water).[3]
- Grain - Malt calcium concentrations typically range from 180 to 1,600 mg/kg, with the high variability likely due to differences in conditions such as soil, fertilizer usage, and the steeping liquor used during malting.[11][12] Approximately 25–50% of malt calcium is extracted into the wort during mashing, adding around 15 to 35 mg/L Ca2+.[11] The amount extracted appears to be related to the solubility of the malt calcium, rather than the total amount present.
- Salt additives - Brewers can choose to enrich the calcium level of the wort during mashing by adding brewing salts that contain calcium, such as calcium chloride and calcium sulfate.
Effects of calcium
In the context of brewing beer, calcium has several important effects.
- Improved mash enzyme function - Calcium protects, stabilizes, and promotes enzyme activity in the mash, especially α-amylase.[7][6][2][4][15][10][16][17][18][5][12][19] Promotion of α-amylase can potentially lead to increased extract and improved attenuation by improving starch degradation (see Starch).[20][12] Promotion of endopeptidase can increase the FAN levels in wort (see Protein).[12]
- Improved pH control - Calcium beneficially lowers the pH during mashing by precipitating with phosphates and other compounds.[7][2][6][1][4][15][5][12] Mash pH control has many beneficial effects, see Brewing pH.
- Improved protein coagulation - Calcium promotes protein coagulation during mashing and boiling, which leads to faster lautering, formation of a good hot break (trub), and improved beer clarification.[15][2][6][12][5]
- Lowered oxalate - Calcium combines with oxalic acid to precipitate as calcium oxalate, thereby avoiding problems such as gushing, beer stone, and oxalate haze.[1][7][2][6][4][15] Oxalic acid removal is also beneficial for individuals with a predisposition for kidney stones.
- Improved fermentation - Calcium helps to protect yeast cells against the toxic effects of ethanol, particularly when high gravity brewing.[11] This leads to improved sugar utilization and ethanol production in high gravity wort.[11] Calcium can also help with yeast growth and metabolism, although this may be offset by inhibiting magnesium utilization.[2][12][11]
- Improved yeast flocculation - Calcium promotes yeast flocculation, leading to improved clarity.[7][21][2][6][4][5][12]
How to adjust the calcium level
Brewers can increase the calcium level in the brewing water by adding a calcium salt, usually calcium chloride (CaCl2) and/or calcium sulfate (CaSO4). Calcium carbonate (CaCO3) should not be used because it is poorly soluble. Calcium hydroxide (lime) is another potential source of calcium , and is also not recommended. See Water for our guide to adjusting water minerals and mash pH.
Potential sources
- "The Effect of Magnesium and Calcium on Yeast Growth."
- Evans, D. E., Goldsmith, M., Dambergs, R., and Nischwitz, R. A comprehensive revaluation of the small-scale Congress mash protocol parameters for determination of extract and fermentability. J. Am. Soc. Brew. Chem. 69:13-27, 2011.
- Eumann M, Schildbach S. 125th Anniversary Review: Water sources and treatment in brewing. J Inst Brew. 2012;118(1):12–21. .... see the other refs in this article
See also
References
- ↑ a b c Eumann M, Schaeberle C. Water. In: Bamforth CW, ed. Brewing Materials and Processes: A Practical Approach to Beer Excellence. Academic Press; 2016.
- ↑ a b c d e f g h i j Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
- ↑ a b Comrie AA. Brewing liquor—a review. J Inst Brew. 1967;73(4):335–346.
- ↑ a b c d e f g h Howe S. Raw materials. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.
- ↑ a b c d e f Fix, George. Principles of Brewing Science. 2nd ed., Brewers Publications, 1999.
- ↑ a b c d e f g h i Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
- ↑ a b c d e Evans E. Mashing. American Society of Brewing Chemists and Master Brewers Association of the Americas; 2021.
- ↑ Goode DL, Halbert C, Arendt EK. Optimization of mashing conditions when mashing with unmalted sorghum and commercial enzymes. J Am Soc Brew Chem. 2003;61(2):69–78.
- ↑ Bajomo MF, Young TW. Development of a mashing profile for the use of microbial enzymes in brewing with raw sorghum (80%) and malted barley or sorghum malt (20%). J Inst Brew. 1992;98(6):515–523.
- ↑ a b Pejin JD, Mojović LV, Pejin DJ, et al. Bioethanol production from triticale by simultaneous saccharification and fermentation with magnesium or calcium ions addition. Fuel. 2015;142:58–64.
- ↑ a b c d e f Gibson BR. 125th anniversary review: improvement of higher gravity brewery fermentation via wort enrichment and supplementation. J Inst Brew. 2011;117(3):268–284.
- ↑ a b c d e f g h i j Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ Morr S, Cuartas E, Alwattar B, Lane JM. How much calcium is in your drinking water? A survey of calcium concentrations in bottled and tap water and their significance for medical treatment and drug administration. HSS Journal. 2006;2(2):130–135.
- ↑ Total hardness, calcium, magnesium & private wells. NC Department of Health and Human Services fact sheet. 2019. Accessed online April 2024.
- ↑ a b c d Eumann M, Schildbach S. 125th Anniversary Review: Water sources and treatment in brewing. J Inst Brew. 2012;118(1):12–21.
- ↑ Evans DE, Collins H, Eglinton J, Wilhelmson A. Assessing the impact of the level of diastatic power enzymes and their thermostability on the hydrolysis of starch during wort production to predict malt fermentability. J Am Soc Brew Chem. 2005;63(4):185–198.
- ↑ Bertoft E, Andtfolk C, Kulp SE. Effect of pH, temperature, and calcium ions on barley malt α‐amylase isoenzymes. J Inst Brew. 1984;90(5):298–302.
- ↑ Bush DS, Sticher L, Van Huystee R, Wagner D, Jones RL. The calcium requirement for stability and enzymatic activity of two isoforms of barley aleurone α-amylase. J Biol Chem. 1989;264(32):19392–19398.
- ↑ Evans DE, Fox GP. Comparison of diastatic power enzyme release and persistence during modified Institute of Brewing 65°C and Congress programmed mashes. J Am Soc Brew Chem. 2017;75(4):302–311.
- ↑ Taylor JR, Daiber KH. Effect of calcium ions in sorghum beer mashing. J Inst Brew. 1988;94(2):68–70.
- ↑ White C. Yeast nutrients make fermentations better. White Labs. Accessed 2020.