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Beer Minerals

Beer Minerals. A guide to water treatment for homebrew beer Ryan Thomas. References and Essential Tools. How To Brew – John Palmer Nomograph and Spreadsheet ProMash Recipe Calculator, Water Profiler and more Designing Great Beers – Ray Daniels. Get To Know Your Water. Get it analyzed

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Beer Minerals

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  1. Beer Minerals A guide to water treatment for homebrew beer Ryan Thomas

  2. References and Essential Tools • How To Brew – John Palmer • Nomograph and Spreadsheet • ProMash • Recipe Calculator, Water Profiler and more • Designing Great Beers – Ray Daniels

  3. Get To Know Your Water • Get it analyzed • http://www.wardlab.com/ • W-6 Household Mineral Test $16.50 • Small, taped, plastic water bottle • Call the supplier • Taste it

  4. Handle With Care • Food vs. Garden grade hose • RV supply • Temperature • Laundry room water supply • Filter • Remove chloramines • Morebeer.com FIL32 10” Carbon Block Kit • Kit works for post fermentation filtering

  5. Our Mineral Friends • Ca – Calcium 50-150ppm • Principal hardness ion, instrumental to many yeast, enzyme and protein reactions • Promotes clarity, flavor and stability in beer • When matched by HCO3 is temporary hardness, when not matched permanent hardness. • Mg – Magnesium 10-30ppm • Yeast nutrient 10-20 ppm • Sour enhancer 50+ ppm • Laxative/diuretic 125+ ppm

  6. Our Mineral Friends • HCO3 – Bicarbonate0-50,50-150,150-250ppm • Neutralizes dark malt acidity • SO4 – Sulfate 0-150,150-350ppm • Accentuates hop bitterness • Na – Sodium 0-150ppm • Rounds out beer flavor, accentuating malt sweetness, 70-150 • Cl – Chloride 0-250ppm • Accentuates flavor and fullness

  7. Residual Alkalinity • Calcium and Magnesium react with malt phytin to neutralize alkalinity • Alkalinity not neutralized is “residual” RA • RA causes high pH in all-base-malt mashes • Dark Grain natural acidity lowers pH • pH range of 5.2-5.6 is ideal for mashing

  8. Who’s Got What?

  9. The Where of Why

  10. Brewing Salts • CaCO3 - Calcium Carbonate (Chalk) • Add directly to mash • Raises pH • CaSO4 – Calcium Sulfate (Gypsum) • Add crispness to hop bitterness • Lowers pH (Ales) • MgS04 – Magnesium Sulfate – (Epsom Salt) • Add crispness to hop bitterness • Lowers pH slightly • CaCl2 - Calcium Chloride • Lowers pH (Lagers) • NaHCO3 – Sodium Bicarbonate (Baking Soda) • Raises pH • NaCl - Canning Salt • Not Iodized

  11. John Palmer’s RA Nomograph

  12. Brewing As Nature Intended • Find the color range (SRM) that your water can buffer without mineral additions • Broomfield – Ca 12, Mg 2, CaCO3 28 • RA appropriate for SRM 6-10 without modification

  13. Fixing Nature’s Inadequacies • Estimate calcium or bicarbonate additions to hit a target RA appropriate for beer style • Calc other salts first, then pH • To Lower SRM range, add calcium (chloride) • To Raise SRM range, add Bicarbonate • Broomfield on Trent • I like hops, American Pale, IPA, IIPA, Barleywines • Other salts – Burtonize for hop accent • Pick target SRM range (1-6, 6-10, 9-15, …)

  14. Broomfield On Trent • Burton – Ca 352, Mg 24, SO4 638 • Broom – Ca 12, Mg 2, SO4 8 • Target – Ca 104, Mg 28, SO4 332 • Mg and SO4 targets of Burtonizing • Ca by product of salt additions (Gypsum) • Balance RA of Ca with Bicarbonate HCO3 • As Baking Soda, also adds Sodium • Shoot for 178 ppm HCO3 for SRM 9-15

  15. Broomfield on Trent Target RA of 60

  16. Brew Day • ppm to g/G • ProMash, John’s tables • Gram scale or measuring spoons • Spreadsheet version of nomograph • Mash liquor, Sparge Liquor • Usually don’t need to buffer pH in sparge • For lagers and going lighter in SRM, see John’s book or website, howtobrew.com

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