Lesson 4 - Brewing Water Composition and Impact
This lesson deals with the influences of water composition on brewing equipment, the brewing process and beer quality. It will cover the positive and negative impacts that the various compounds found in water have on beer. We will explore the recommended water specifications for brewing key beer styles. We will also examine how to correct levels of some of the key salts within water.
Chloride:Sulphate balance
On the table on the last page we indicated that some feel chloride helps to give beer body and fullness, with a level of sweetness. Sulphate on the other hand, is thought to increase the perception of bitterness, and give a dry finish to the beer.
It is thought by some that not only are the levels of these minerals in the water important, but it is also the ratio between the two that can influence the final beer flavour.
For example, it is believed that a ratio of chloride:sulphate of 2:1 increases the beer’s body and sweetness, reducing any drying, bitter and metallic flavours. However, if the ratio is reversed to 1:2, some believe the resulting beer has reduced body and sweetness, with an increased dryness and bitterness.
It is important for the brewer to consider these ratios when designing the recipe for a particular palate. And also to not be surprised when they have no effect! Some suggestions are listed below:
2:1 Chloride:Sulphate = Malty beers (supports the malt’s sweetness)
1:1 Chloride:Sulphate = Balanced beers
1:2 Chloride:Sulphate = Pale Ale/IPA (supports the hops’ bitterness)