Lesson 2 - Brewing Water Sources and Treatment
This lesson introduces water as an ingredient for brewing. It explores the water cycle, sources of water and potability standards. It also examines some characteristics of water (hardness and alkalinity) and their effects on the brewhouse. Finally, the lesson investigates the methods of water analysis.
Point of reflection – reconvene
Welcome back. So what were your thoughts?
Based on the calcium and magnesium levels provided, the total hardness of the water from each city is as follows:
Burton
Total Hardness as CaCO3 = (2.5 x 268) + (4.12 x 62) = 925 mg/L = Very Hard
London
Total Hardness as CaCO3 = (2.5 x 90) + (4.12 x 4) = 241 mg/L = Hard
Dublin
Total Hardness as CaCO3 = (2.5 x 119) + (4.12 x 4) = 314 mg/L = Hard
Munich
Total Hardness as CaCO3 = (2.5 x 80) + (4.12 x 19) = 278 mg/L = Hard
Pilsen
Total Hardness as CaCO3 = (2.5 x 7) + (4.12 x 1) = 22 mg/L = Very soft
Melbourne
Total Hardness as CaCO3 = (2.5 x 1.3) + (4.12 x 0.8) = 6.5 mg/L = Very soft
Carbonates not only affect the temporary hardness of the water, but also the alkalinity.