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Water: Difference between revisions
→Adjusting water minerals and alkalinity
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| [[Calcium]] (Ca<sup>2+</sup>) || 50–150 mg/L || Calcium improves mashing enzyme activity, beneficially lowers pH, improves protein coagulation, lowers oxalate, and improves yeast flocculation. Calcium does not provide flavor. | | [[Calcium]] (Ca<sup>2+</sup>) || 50–150 mg/L || Calcium improves mashing enzyme activity, beneficially lowers pH, improves protein coagulation, lowers oxalate, and improves yeast flocculation. Calcium does not provide flavor. | ||
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| [[Magnesium]] (Mg<sup>2+</sup>) || 5–40 mg/L || Magnesium beneficially lowers pH, improves fermentation performance, increases hop utilization, and imparts a sour and bitter astringency to beer. | |||
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| [[Sodium]] (Na<sup>+</sup>) || || | |||
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| [[Potassium]] (K<sup>+</sup>) || || | |||
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| [[Chloride]] (Cl<sup>−</sup>) || || | | [[Chloride]] (Cl<sup>−</sup>) || || | ||
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| [[Sulfate]] (SO<sub>4</sub><sup>2−</sup>) || || | | [[Sulfate]] (SO<sub>4</sub><sup>2−</sup>) || || | ||
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| [[Bicarbonate]] (HCO<sub>3</sub><sup>−</sup>) || || | | [[Bicarbonate]] (HCO<sub>3</sub><sup>−</sup>) || || | ||
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| [[Iron]], [[Copper]], [[Manganese]] || 0 mg/L || These [[transition metals]] catalyze [[oxidation]] and therefore their levels should be as low as possible. | | [[Iron]], [[Copper]], [[Manganese]] || 0 mg/L || These [[transition metals]] catalyze [[oxidation]] and therefore their levels should be as low as possible. | ||
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Bench trials for learning flavor effects? | Bench trials for learning flavor effects? | ||
An all-malt pale lager wort (12° P) should contain about 550 mg/1. potassium, 30 mg/1. sodium, 35 mg/1. calcium, 100 mg/1. magnesium, 0.10 mg/1. copper, 0.10 mg/1. iron, 0.15 mg/1. manganese, and 0.15 mg/1. zinc.<ref name=holpie>Holzmann A, Piendl A. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-35-0001 Malt modification and mashing conditions as factors influencing the minerals of wort.] ''J Am Soc Brew Chem.'' 1977;35(1):1–8.</ref> | |||