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.
Point of reflection – reconvene
Welcome back. So what were your thoughts?
No, the water would need to be adjusted slightly, mainly with regards to the chloride:sulphate ratio. Weizen beers tend to have low bitterness and are balanced, so you would expect a chloride:sulphate ratio close to 1:1. However, with an American style IPA, the beer tends to have very high bitterness and so there should be a high level of sulphate, moving the chloride:sulphate ratio closer to 1:3 or even 1:4, to really enhance that bitter flavour. The calcium and alkalinity levels could be similar.