1. Brewing Water Chemistry The effects of water on wort and beer

3. What’s in water? Chlorine? Ions Alkalinity Hardness

4. Chlorine Chloramine

5. Ions Calcium (Ca 2+ ) Magnesium (Mg 2+ ) Chloride (Cl - ) Sulfate (SO 4 2- ) Sodium (Na + ) Carbonate(CO 2- ) Bicarbonate(HCO 3- )

6. Calcium Mash enzyme reactions Hot break and beer stone formation in boil Yeast flocculation Flavor stability

7. Chloride and Sulfate Ratio influences perception of malt and hops in finished beer Chloride > Sulfate Accentuates malt character. Gives the beer a more full mouthfeel Sulfate > Chloride Accentuates hop bitterness and dryness Adjust with Gypsum (CaSO 4 )and Calcium Chloride (CaCl 2 )

8. Hardness and Alkalinity Magnesium and Calcium ions Higher hardness = lower mash pH Carbonate and Bicarbonate ions Higher alkalinity = higher mash pH

9. Chemistry K 2 HPO 4 -> 2K + + HPO 4 2- 3Ca 2+ + 2HPO 4 2- 2H + + Ca 3 (PO 4 ) 2 H + + HCO 3 - -> H 2 O + CO 2 Phosphates from malt Calcium Hardness Hydrogen ions (acidity) Carbonate Alkalinity (buffering)

10. Residual Alkalinity The balance of Hardness and Alkalinity which helps determine mash pH

11. Specialty Malts and Mash pH

12. The Mash pH of 5.2-5.6 is ideal for enzymes Dependent on Residual Alkalinity and malt bill All malt contributes some acidity More malt = lower mash pH More specialty malt = lower mash pH Add Hardness (calcium salts) or acid (lactic) to lower mash pH Add Alkalinity (usually chalk or baking soda) to raise mash pH Adjusting Alkalinity is less predicable

13. Salts used in the mash Adjust mash pH down, add Ca 2+, add SO 4 2- Adjust mash pH down, add Ca 2+, add Cl - Adjust mash pH up, add Na + Adjust mash pH up, add Ca 2+, not predictable Add Mg +, add SO 4 2- Adjust mash pH down Gypsum (CaSO 4 ) Calcium Chloride (CaCl 2 ) Baking Soda (NaHCO­ 3 ) Chalk (CaCO 3 ) Epsom Salt (MgSO 4 ) Lactic Acid

14. Mash pH affects pH during lautering, boiling, fermentation and in finished beer

15. Lautering pH will rise during lautering High pH increases the risk of extracting tannins from grain husks Especially in lower gravity beers Don’t collect wort past 2P or acidify sparge water

16. The Boil Calcium needed for protein coagulation (hot break) and calcium oxalate (beer stone) formation Most calcium is used up during mash -> kettle salt additions Lower ph – better protein coagulation but worse hop utilization and less change in color due to Maillard reactions

17. Fermentation pH drops during fermentation – prevents bacterial from growing Flocculation is dependent on calcium Trace ions are important nutrients – copper, magnesium, zinc

18. Finished Beer Chloride Sulfate Ratio High pH – dull malt character and harsh bitterness Low pH – crisp, sharp, one dimensional malt character, less hop character Calcium promotes flavor stability