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.
Lesson Sign-off
This lesson dealt with the background to water used for brewing. It explored the water cycle, sources of water and potability standards. It examined some characteristics of water (hardness and alkalinity) and their impact on the brewhouse, as well as on the mash and wort. It also investigated the relevant methods of analysis.
The intended learning outcomes were as follows:
1. Explain how the water cycle works; describe how it influences the characteristics of brewing water sources.
2. Summarise the process of converting raw water into potable water; identify what a potable water standard is.
3. Describe and calculate the water hardness and alkalinity of a water sample; explain its potential effects on mash and wort.
A self-assessment lesson will now follow. This will give you the opportunity to determine the level to which you have met these learning outcomes.