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BREWING WATER
The nature of the water used in the manufacture of beer is of much attention and it is gotten to say that the success of the beer depends on the suitable use of the water.
The PH is the one of but importance for the biochemical reactions that are developed during the process; in all the passages of the manufacture there is diminution of the PH and the mineral shock absorbers of the water resist this change partly.
The influence of the mineral content of the water on the PH is important during the manufacture and some mineral components exert a specific influence, influences stabilizer of ions calcium on amylases. The calcium ions react with organic phosphates and inorganic of Malta precipitating calcium phosphates, the result is the acidificación of must if the calcium is in sulphate form. The ion magnesium is rarely in 30 doses superior to mg/lt. The ion potassium is rarely in great amount produces he himself effect but in smaller quantity. Most of other ions like chlorides, sulphates, sodium and potassium do not have another influence that in the flavor of the beer.
BREWING WATER ANALYSIS in mg/lt
 |
Burton |
Dortmund |
Munich |
Pilsen |
|
Sodium |
54 |
69 |
10 |
32 |
|
Magnesium |
24 |
23 |
19 |
8 |
|
Calcium |
352 |
260 |
80 |
7 |
|
Nitrates |
18 |
3 |
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|
Chlorine |
16 |
106 |
1 |
5 |
