Heavily chlorinated water will result in mediciny or chlorine-like flavors that are undesirable in finished beer. Chlorine is often used in city water supplies to sanitize, and can also reach high concentrations from use of bleach as a brewing sanitizer. Chloride (Cl)Ĭhloride, like sodium, also enhances the mouthfeel and complexity of the beer in low concentrations. Sodium levels in the 10-70 mg/l range are normal, and levels of up to 150 mg/l can enhance malty body and fullness, but levels above 200 mg/l are undesirable. High sodium water often comes from household water softeners, which is why most brewers recommend against mashing with softened water. Sodium contributes body and mouthfeel to the beer, but if used in excess will result in salty seawater flavors. Note that bicarbonates and temporary hardness can be reduced by pre-boiling the water – the precipitate that falls out after boiling is primarily bicarbonate. Recommended levels are 25-50 mg/l for pale beers and 100-300 mg/l for darker beers. If carbonate is too high, mash efficiency will suffer. If carbonate levels are too low, the mash will be too acidic, especially when using darker malts (which have higher acidity). It also is the primary determinant in the level of “temporary hardness” of the water. Carbonate (or bicarbonate), expressed as “total alkalinity” on many water reports, is the ion that determines the acidity of the mash. Each of the critical ions is described below: Carbonate and Bicarbonate (CO3 and HCO3)Ĭarbonate is considered the most important ion for all grain brewing. On a water report you will often see these listed as parts per million (ppm) which is equivalent to one milligram per liter (mg/l). ![]() You can get a water report from your local municipality that will contain the mineral content of your water supply. ![]() The effect of brewing water on beer can be characterized by six main water ions: Carbonate, Sodium, Chloride, Sulfate, Calcium and Magnesium. Finally, water adds flavor directly to the beer itself – as water is the largest single component in finished beer. Water also affects the perceived bitterness and hop utilization of finished beer. Water ions are critical in the mashing process for all grain brewers, where the character of the water determines the efficiency and flavor of the extracted wort. Knowing the character of your local water source as well as how to adjust it to improve your beer is a critical skill, particularly for more advanced brewers. Follow water plays a very important role in the flavor of your homebrewed beer.
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