EnglishViews: 62 Author: Site Editor Publish Time: 2022-12-29 Origin: Site
Few points to know:
Most lagers and stouts require soft water while most pale ales need hard water (calcium sulphate and calcium chloride))
Hardness is mainly due either to lots calcium and magnesium in the water (permanent hardness) or bicarbonate in the water (temporary hardness) — which can be precipitated out in boiling
Calcium promotes the bittering contribution of hops and magnesium enhances beer flavour, like salt in food but the main effect is to affect the pH or acidity of the liquid during brewing
If the pH level is comfortable for the yeast, they can do their job well
Deoxygenating water removes free oxygen that is dissolved in water (equate this to fish needing oxygen to breath) Burton on Trent has very mineral rich water (calcium and magnesium). Also rich in sulphate which add a characteristic flavour and improves stability which enabled it to travel far during the 16–18th centuries.
The chemistry of water is greatly influenced by the geology of the aquifer in which it has resided
The bedrock beneath Burton consists of sedimentary Strata formed around 250 million years ago — rich in gypsum (calcium sulphate) and Epson salts (magnesium sulphate)
Burtonization refers to conditioning water with salts — there is a lot of Gypsum in the ground surrounding Burton
Bicarbonate rich water — creates a high pH (too alkaline for the yeast to do their thing properly) but using roasted grains lowers the pH in the mash — leading to the creation of darker beers in these brewing centres
Minerals in water and their effect
Calcium: reduces colour & lowers bitterness
Magnesium: can produce sour, bitter flavour
Sodium: produces salty taste
Potassium: produces salty taste
Manganese: can cause discolouration
Zinc: can cause haze
Sulphate: produces dry, bitter taste
Chloride: contribute to a full palate
Iron: metallic flavour (blood or copper)
Nitrite: can create a reddish colour (carcinogen)
Chlorine
Nitrite can create a reddish colour (carcinogen)