Lesson 3 - Brewing Water Sources and Treatment SAQ
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 2 (Brewing Water Sources and Treatment) and determine the level to which you have attained the expected outcomes.
Self-Assessment Questions
1. *Define potable water. Suggest five practical characteristics that the brewer would want to see in potable water.
2. *Write short answers to the following questions:
a) What is water hardness? Describe what total water hardness is, and what it consists of.
b) What is the definition of total alkalinity; how is it expressed?
c) What is residual alkalinity? Provide two methods that calculate the residual alkalinity in water.
d) Traditionally, what type of water hardness would you use to brew a pilsner and a pale ale?
e) What is surface water and ground water?
3. **You are looking to build a brewery to produce a black stout on a new site. You have the option of using either surface water or ground water.
a) Which water source would you use? Explain your decision.
b) You need to treat the water of your choice, in order to make it potable. Provide an overview of the water treatment steps that you would include, up to the point of making it potable. Explain the main function of each step.
4. **Discuss temporary water hardness. What is it and how does it impact the brewhouse process?
5. **You are provided with two water reports. Source 1 and Source 2. The reports are as follows:
|
Compounds (mg/L) |
Source 1 |
Source 2 |
|
Sodium |
2 |
2 |
|
Magnesium |
3 |
12 |
|
Calcium |
7 |
3 |
|
Chloride |
7 |
5 |
|
Sulphate |
1 |
6 |
|
Bicarbonate |
9 |
3 |
|
Nitrate |
0 |
1 |
What is the hardness and residual alkalinity of each source?