Brewing Water, Residual Alkalinity, and Mash pH Beer and Loafing NHC 2004 Las Vegas, NV
The First Rule ď‚ŠKnow what your local water chemistry is!
The Second Rule ď‚ŠKnow WHY you want to adjust your water!
The Third Rule If it’s not broken, Don’t Fix It!
Local Water And Beer Beer Styles came from local brewing water Burton Ale came from hard, high carbonate water Vienna Lager came from hard, medium carbonate water Guinness Stout came from medium hard, high carbonate water Oktoberfest came from medium hard, medium carbonate water. Pilsner came from very soft, low carbonate water
Hard vs. Soft Water “Hard water” refers to the scale that forms on pipes, and being “hard” for soap to lather. “Hardness” is a function of Calcium, Magnesium, Iron, Mangenese, etc. “Soft” just means that there is low Calcium and Magnesium. Hard and Soft are only half the story, the other half is the Alkalinity.
Reading a Water Analysis
Param et er
Measure ment
Alkalinit y as CaCO3
133
Arsenic
.002
Cadm ium
ND
Bica rbo na t e
162
Calcium
72
Table 1 - Water Report for Las Vegas Valley WD (2003)
Chlor ide
87
Chromium
.002
Copper
1.12 0 (2-5 RDA)
Hard ness (as gp g)
17
Hard ness as CaCO3
290
Iro n
ND
Lead
.003
Mag nes iu m
26
Man ga n es e
ND
Nitrat e
458
pH
7.6
Zinc
.145
Sod ium
88
Sulfate
230
(All values, except pH, in parts per million (ppm) (1 ppm = 1 mg/l) 17 ppm = 1 grain of hardness/gallon (gpg)
Moderate Bicarbonate Moderate Hardness High Sulfate Moderate Sodium Moderate Chloride
Famous Brewing Waters These Numbers are Annual AVERAGES! The averages are probably not representative of real ratios.
Wa ter Profiles From Nota ble Brewing Cities City
Calcium
Magne sium
Bicarbo nate
Sul fate
Sod ium
Chloride
(Ca +2 )
(Mg +2 )
(HCO3 -)
SO4 -2
Na +1
Cl-1
Pilsen
10
3
3
4
3
4
Dortmu n d
225
40
220
120
60
60
Vienn a
163
68
243
216
8
39
Muni ch
109
21
171
79
2
36
Oktob erfest
Londo n
52
32
104
32
86
34
British Bitte r
Ed inburgh
100
18
160
105
20
45
Scott ish Ale
Burton
352
24
320
820
44
16
India Pale Ale
Dublin
118
4
319
54
12
19
Dry Stout
Num b ers are give n in p arts p er million (pp m). T hese n um b ers are ANNUAL AVERAGES
Bee r Style
Pilsene r Export Lage r Vienn a Lage r
Mash pH Ions Calcium (Ca): 50-150 ppm Important for most brewing biochemical reactions. Magnesium (Mg) 10-30 ppm An essential nutrient, but usually not deficient. Acts similar to calcium. Bicarbonate/Carbonate 0-50 ppm for pale beers 50-150 for amber beers 150-250 for dark beers Balances the natural acidity of the malt.
Flavor Ions Sodium (Na) 0-150 ppm Accentuates the sweetness of the malt. Excess can cause harsh bitterness w/sulfate. Chloride (Cl) 0-250 ppm Rounds out the maltiness. Sulfate (SO4) 50-150 ppm Accentuates the hop bitterness, makes it crispier. Excess causes harsh bitterness.
Water Adjustment for Extract Brewing Pre-treatment Odors/tastes: Chlorine, Iron, Sulfur, metallic, etc. Carbon Filters, Campden Tablets, Water Softeners, Green Sand
Flavor Tweaking Sulfate for hop bitterness Sodium/Chloride for Malt accentuation
Fermentation Issues (Rare) Zn, Ca, Mn, Mg = Yeast Nutrition, Beer Haze 30 Years ago, malt extract was for baking Now, mineral levels for mash chemistry fermentability have been done for you.
Water Adjustment for Steeping (Na, Cl, SO4) Same as for Extract (Ca, Mg, HCO3) Steeping pH If your water is very high in bicarbonate, you may need calcium. Use a steeping ratio similar to mash 2-4 qts/lb. Ratio can be more dilute with darker malts Astringency is usually due to being too hot.
Water Adjustment for All-Grain (Ca, Mg, HCO3) Mash pH Calcium, Magnesium, and Bicarbonate control the Residual Alkalinity. Residual Alkalinity combines with the grain bill to determine the mash pH Mash pH determines fermentability, clarity, flavor, etc.
(Na, Cl, SO4) Same as for Extract Brewing
Residual Alkalinity Mash pH is the net effect of the hardness, alkalinity, and the grainbill. Residual Alkalinity = alkalinity - (Ca/3.5 + Mg/7) High RA means you should brew dark beers
Low RA means you should brew light beers
Residual Alkalinity Nomograph Determine your Base Malt Mash pH Suggeste d Be er Color/Style Guide for Re sidual Alkalinity Mash pH Ma sh pH (@room tem p) 5.1
-350
5.2
-300
5.3
-250
5.4 -200
5.5 -150
5.6
-100
5.7
-50
5.8
0
50
5.9 100
6.0 150
6.1 200
250
6.2 300
Re sidua l Alka linity a s Ca CO3 (ppm ) Alka linity as Ca CO3 (ppm )
0
0
50
50
100
150
2 00
250
300
350
400
100 150 200 250 300 350 400 450 500
450
550
[HCO3] (ppm )
[Mg] (ppm ) 0 10 20 30 40 50 60 70 8 0 90 100
0
50
100
1 50
2 00
250
300
350
Effe ctive Hardness Note:Th is is not the s ame as Total Hard nes s as CaCO3
0
10 20 30 40 50
100
150
200
250
300
350
[Ca] (pp m) Usa ge Notes: 1. Assume an e rror of +/- .1 pH due to ind ividual m ash chem istry. 2. The ac tua l pH of the mash at m ash te mp erature (~ 150째F) is typically .35 pH less tha n it me asure s a t room tem pe ra ture.
400
Raising RA with Bicarbonate Suggeste d Be er Color/Style Guide for Re sidual Alkalinity Mash pH Ma sh pH (@room tem p) 5.1
-350
5.2
-300
5.3
-250
5.4 -200
5.5 -150
5.6
-100
5.7
-50
5.8
0
50
5.9 100
6.0 150
6.1 200
250
6.2 300
Re sidua l Alka linity a s Ca CO3 (ppm ) Alka linity as Ca CO3 (ppm )
0
0
50
50
100
150
2 00
250
300
350
400
100 150 200 250 300 350 400 450 500
450
550
[HCO3] (ppm )
[Mg] (ppm )
Add 140 ppm HCO3
0 10 20 30 40 50 60 70 8 0 90 100
0
50
100
1 50
2 00
250
300
350
Effe ctive Hardness Note:Th is is not the s ame as Total Hard nes s as CaCO3
0
10 20 30 40 50
100
150
200
250
300
350
[Ca] (pp m) Usa ge Notes: 1. Assume an e rror of +/- .1 pH due to ind ividual m ash chem istry. 2. The ac tua l pH of the mash at m ash te mp erature (~ 150째F) is typically .35 pH less tha n it me asure s a t room tem pe ra ture.
400
Lowering RA with Calcium Suggeste d Be er Color/Style Guide for Re sidual Alkalinity Mash pH Ma sh pH (@room tem p) 5.1
-350
5.2
-300
5.3
-250
5.4 -200
5.5 -150
5.6
-100
5.7
-50
5.8
0
50
5.9 100
6.0 150
6.1 200
250
6.2 300
Re sidua l Alka linity a s Ca CO3 (ppm ) Alka linity as Ca CO3 (ppm )
0
0
50
50
100
150
2 00
250
300
350
400
100 150 200 250 300 350 400 450 500
450
550
[HCO3] (ppm )
[Mg] (ppm ) 0 10 20 30 40 50 60 70 8 0 90 100
0
50
100
1 50
2 00
250
300
350
Effe ctive Hardness Note:Th is is not the s ame as Total Hard nes s as CaCO3
0
10 20 30 40 50
100
150
200
250
300
350
[Ca] (pp m) Usa ge Notes: Add 190 ppm Calcium 1. Assume an e rror of +/- .1 pH due to ind ividual m ash chem istry. 2. The ac tua l pH of the mash at m ash te mp erature (~ 150째F) is typically .35 pH less tha n it me asure s a t room tem pe ra ture.
400
Neutralizing Alkalinity Suggeste d Be er Color/Style Guide for Re sidual Alkalinity Mash pH Ma sh pH (@room tem p) 5.1
-350
5.2
-300
5.3
-250
5.4 -200
5.5 -150
5.6
-100
5.7
-50
5.8
0
50
5.9 100
6.0 150
6.1 200
250
6.2 300
Re sidua l Alka linity a s Ca CO3 (ppm ) Alka linity as Ca CO3 (ppm )
0
0
50
50
100
150
2 00
250
300
350
400
100 150 200 250 300 350 400 450 500
450
550
[HCO3] (ppm )
[Mg] (ppm )
Neutralize 225 ppm Alkalinity as CaCO3
0 10 20 30 40 50 60 70 8 0 90 100
0
50
100
1 50
2 00
250
300
350
Effe ctive Hardness Note:Th is is not the s ame as Total Hard nes s as CaCO3
0
10 20 30 40 50
100
150
200
250
300
350
[Ca] (pp m) Usa ge Notes: 1. Assume an e rror of +/- .1 pH due to ind ividual m ash chem istry. 2. The ac tua l pH of the mash at m ash te mp erature (~ 150째F) is typically .35 pH less tha n it me asure s a t room tem pe ra ture.
400
Neutralizing Alkalinity con’t Alkalinity can also be neutralized by adding acid to the mash. Lactic Acid (88% soln.) = Sulfuric Acid (96% soln.) = Phosphoric (86% soln.) =
11.8 mEq/ml 35 mEq/ml 30 mEq/ml
Divide “Alkalinity As” by 50 to get mEq/L 225 mg/L ÷ 50 = 4.5 mEq/L If mash water volume is 4 Gal (15 L), then 15 x 4.5 = 67.5 mEq of acid are needed. Using Lactic acid: 67.5/11.8 = (6) ml of Lactic Acid
Read New Brewing Lager Beer pp. 60-73 for more info
Acidifying the Sparge Usually Unnecessary! Malts have a lot of buffering power, which lasts until runnings fall below 1.008 Acidifying the the mash water or sparge to 5.5 or 6 pH can cause the mash pH to be less than 4.5, which inhibits beta amylase and will affect the taste. Batch Sparge and No-sparge techniques can ensure that runnings never fall below 1.016
Summary You can adjust your brewing water chemistry if: You know where you are You know where you are going You know how to get there For more info, see How To Brew (Palmer) – Chapter 15 New Brewing Lager Beer (Noonan) – Chapter 3