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MBAA-RMD OOT Meeting Glenwood Springs, CO  September 17, 2011

MBAA-RMD OOT Meeting Glenwood Springs, CO  September 17, 2011. Brewpub Operations on the Western Slope. Seasonal Variations in our Local Water Glenwood Canyon Brewing Company A brief description of our brewing equipment and the Beers we brew

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MBAA-RMD OOT Meeting Glenwood Springs, CO  September 17, 2011

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  1. MBAA-RMD OOT Meeting Glenwood Springs, CO  September 17, 2011

  2. Brewpub Operations on the Western Slope • Seasonal Variations in our Local WaterGlenwood Canyon Brewing Company • A brief description of our brewing equipment and the Beers we brew • Video presentation of Glenwood Canyon Brewing Co.

  3. Seasonal Variations in our Local WateratGlenwood Canyon Brewing Company

  4. Summary • Municipal water from the City of Glenwood Springs comes from 3 sources: • No Name Creek, • Grizzly Creek and the • Roaring Fork River as a back up supply. • Surface water in our area is subject to seasonal variations, most notably spring runoff.

  5. Summary • This presentation will illustrate variations in pH, hardness and alkalinity from 2006-10. Samples were taken from 329 batches over a period of 5 years. Samples were also taken from 54 batches from 2011 to use for comparison. • The following test kits were used: • pH: Accumet AB 15 pH meter from Fisher Scientific • Hardness: Hach HA-71A/LaMotte PHT-DR-LT • Alkalinity: Hach AL-AP MG-L/LaMotte WAT-DR

  6. Year-Round Averages for Local Water * Munich water data from “Brewing Lager Beer” by Greg Noonan

  7. Treatment • Food grade acid (Birko Phosphoric Acid 75% FG) is routinely added to our brewing water to reduce pH levels to approximately 6.5 pH. • Acid additions are typically reduced during the runoff months of May, June and July. • We previously used lactic acid, then a combination of lactic and phosphoric acid. We then decided to use all phosphoric acid.

  8. Treatment • Food grade gypsum (USG Hydrous Calcium Sulfate) is added to pale ales and dark lagers to simulate other brewing waters. Gypsum additions are typically increased during runoff months. • Additional gypsum can be calculated using the following formula: Desired Mash CASO4 : Measured Raw Water CA x 8.15 x Mash Water Gallons x 453.6232,800 (Mineral Formula provided by Tim Lenahan, Brew-To-Win Brewing Consulting, www.brewtowin.com)

  9. Treatment • Food grade calcium chloride (Tetra Technologies Anhydrous Calcium Chloride) is added to dark ales and light lagers to simulate other brewing waters. Calcium chloride additions are also typically increased during runoff months. • Additional calcium chloride can be calculated using the following formula: Desired Mash CACL2: Measured Raw Water CA) x 8.15 x Mash Water Gallons x 453.6 272,600 (Mineral Formula provided by Tim Lenahan, Brew-To-Win Brewing Consulting, www.brewtowin.com)

  10. Treatment Conversion of CACO3 to CA: Measured CASO3 x .400578595

  11. Acknowledgements Thanks to the following personnel for data collected for this presentation: • Chip Holland - Glenwood Canyon Brewing Co. • Chuck Campagna – Glenwood Canyon Brewing Co. • Todd Malloy – Rifle Brewing Co. • Jack Johnson – Wallace Brewing Co. • Thanks also to Finn Knudsen for technical assistance.

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