Water for Mashing

Water: the source of essence

It is the most abundant ingredient in beer. However, its importance is not limited to quantity, it also involves the characteristics that different types of water give to beer, just think that it normally represents between 92% and 97% of beer.

The development of brewing styles have direct links with the raw materials of the regions where they became famous and water itself is no exception.

In fact, historically, brewers used to settle next to water sources that they considered to be of adequate quality to make their beer. For many years, brewers and experts argued that beer from certain locations was better than others due to the quality of the water in the region.

Today, this does not really influence the production, as it is possible to treat the water so that it reaches the desired levels and gives the characteristics expected of a beer. For this, however, it is necessary to understand what are the aspects of the type of water that interfere in the production of beer.

Present in the production process practically since its beginning, water is not present only in the malt milling phase.

Home Brewing

When brewing, homemade brewers tend to be very careful when choosing ingredients such as the malt, hops and yeast that will be used in the recipe. But many end up leaving out an input that represents more than 90% of the drink: water. But it is very important in the process and, if you don't pay attention, it can cause problems in the final result.

Ignoring the water that will be used is common among beginners. You certainly heard that phrase "Relax, you don't have to worry about the pH, with the water'”.

And this is true, because many home brewers use gallons of mineral water (not tap water) and it never brings serious problems and the beers tend to be good.

But, a good preparation of the water, with pH regulation and treatments to balance the salts will change your beer from good to excellent.

As soon as you cross this barrier and start treating water, the difference is brutal.

One of the positive examples is the treatment of sulfate and chloride ions, which can highlight outstanding flavors in different styles. Bitter ones, like IPAs, benefit from a water with more sulfate, while the more malted ones, like Bocks, ask for more attention to chloride.

Adapting the water favoring one of them to your beer is interesting to enhance the flavor.

There are two options that home brewers usually make when choosing water: take gallons of mineral water or use tap water. The first is ideal, because the label usually contains all information about alkalinity, sodium, among other elements that the liquid contains. Those who use tap water, in addition to not having this information, still need to worry about chlorine. Chlorine is a great enemy of beer.

How to treat water

The first thing that needs to be corrected in the brewing water is the pH (hydrogen potential). The pH influences in all the phases of the brewing and if it is correct it will help the enzymatic reactions, with more efficiency, great reduction of tannins and thus will have a more pleasant bitterness in the beer.

To know the pH of the water that will be used, you can use a pH meter.

For the mash stage, the ideal is that the pH is between 5,2 and 5,4, and never above 5.6.

If it is above 5,7 your enzymes are not going to be working in the best possible way.

The washing water should have a pH below 6,0 and above 5,5. If it is too high, it can bring astringency to the beer. The pH correction, in general, can be done with the simple addition of salts in the water.

Calcium, magnesium, are able to bring the pH to the right point. In some more complex cases it is necessary to use acids, such as lactic acid.

Watch out for chlorine

Anyone who uses a gallon of mineral water is unlikely to have problems with chlorine. But if your choice is for your city's mains water, that has to be a concern. It turns out that the chlorine in water causes a very unpleasant off-flavor in beer, chlorophenol, which is associated with hospital aromas, such as some medicines and tape. To treat this it is necessary to filter the water.

Two filters of activated carbon in series do a good removal of the chlorine. But it is important that the brewer remember to change the filter whenever necessary so that it works correctly.

In addition to piped water, there are those who try to use water from artesian pit sources. In that case, you need to be even more careful. It can drastically change the quality of the water, making it totally unsuitable, it may contain iron, which causes another off-flavor, the metallic one.

How does the type of water influence the beer production process?

pH of water

The Hydrogenionic Potential (pH) of water is one of the most important parameters to be monitored, as it is capable of influencing in different aspects.

The pH measures the acidity, neutrality or alkalinity of the water, using a scale ranging from 0 to 14.

Measures closer to 0 represent greater acidity and those closer to 14 represent greater alkalinity. The measurement around 7 indicates neutrality. The pH can be checked using pH test strips or pH meters.

Mineral salts

Another factor that influences water characteristics is mineral salts. They determine the type of water.

In the brewing universe, water is classified into four types:

• Soft

• Average

• Hard

• Super hard

The salts present in the water that will determine which type it fits into. For example, water with a higher amount of calcium and magnesium will be hard. The type of water that has the least amount of mineral salts is considered to be soft. This is the case with Pilsens beers, for example.

Sodium (Na +)

Sodium is not important for the production process, but it does interfere with the taste of the beer. The mineral salt increases the body's feeling and sweetness of the drink. In excess it becomes unpleasant, due to the presence of sulfate. When there is more sulfate, there is less sodium, and vice versa. The ideal is to have a control of a maximum of 100ppm of sodium sulfate. In addition, excess sodium can increase the pH of the wort.

Chloride (Cl–)

Chloride accentuates the sensation of body and the sweetness of beer, but its use in IPA beers is not indicated. For beers like Porter and Brown Ale their addition is recommended. The ideal is to work with an average of 10 to 150 ppm. In cases of correction, CaCl2 is added.

Sulfates (SO42-)

It causes a drier and more pleasant bitterness, so it is beneficial for non-bitter beers. In this case, the average should be 10 to 50 ppm. For light bitter beers use 50 to 150 ppm and for bitter beers 150 to 250 ppm. In cases of correction, CaSO4 is added. Sulphates also help in the formation of trub.

Bicarbonates (HCO3-)

Bicarbonates are resistant to acidification of the mash and make the action of alpha-amylase and cold break difficult. It increases the pH. In higher amounts it makes it difficult to reduce the pH in the fermentation.However, bitterness increases, causing an unpleasant taste in the beer. For this reason, they are best indicated in dark and lightly hopped beers.

Iron (Fe)

Oxidizing agent, gives a metallic taste if in large quantities.

Potassium (K)

Small amounts favor good fermentation.

The Source of the Water: RIVERS, AQUIFERS AND… MANIPULATION

The water can be superficial or underground. Surface water comes from lakes, rivers, streams or reservoirs. It is a water with a low level of dissolved minerals (softer), since it largely comes from recent rains.

Groundwater can be found in underground aquifers or wells, for example. In relation to minerals, it is more variable, with a low concentration (as in Plzeň, where Pilsen is produced) or high (as in Burton-on-Trent, where one of the most famous IPA is produced).

In the 20th century, advances in water treatment have enabled brewers to begin to manipulate water more easily. The forms of treatment can range from simple filtration to the elimination of some molecules and ions, making the water almost distilled. The technique used depends on the final result you want to achieve.

A clear example of the manipulation of chemical elements in water is “burtonization”. This method, born in the 19th century, aims to replicate Burton-on-Trent water. In this English city, water has a high concentration of calcium sulfate, as it originates from a sandstone aquifer.

Such characteristics led to the region becoming known for its Pale Ale. Appreciated in London, these beers were practically impossible to produce in the capital, since the characteristics of the water were more suitable for the Porter style. This is how “burtonization” came about, which involves the addition of calcium sulfate and calcium chloride to water.

The Search for the Ideal Source

The composition of the local water influenced the styles of beer that developed in many countries and regions in Europe with an important beer tradition.

We have seen the cases of cities like Plzeň, in the Czech Republic, and Burton-on Trent, in England, but also London, Dublin or Vienna are examples of this. In the capitals of the United Kingdom and Ireland, water with high levels of bicarbonate has led to the development of darker beers. Bicarbonate increases the pH, which made fermentation difficult. When brewers started using darker and darker malts, they realized it helped to balance the problem.

In the center of Europe, we have cities like Dortmund, famous for Dortmund Export. This style has a more affirmative malt character than Pilsens because water has a higher level of chloride than the Czech counterpart.

In Vienna, the capital of Austria, the water is similar to that of Dortmund, but with lower amounts of calcium, sodium or chloride. So when brewers added more roasted malts to help balance the must, they created the Vienna Lager. Interestingly, this style is, at present, barely present in the city, being, however, quite popular in Mexico, where it was taken by Austrian immigrants at the end of the 19th century.

It is therefore not surprising that, traditionally, brewers have paid great attention to the location of their factories. Being close to the ideal source was an important step in making the best beer possible.