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BeerTools Discussion Forum • View topic - Basic water query

Basic water query

Physics, chemistry and biology of brewing. The causes and the effects.

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Basic water query

Postby mmmooretx » Sun Dec 14, 2008 10:15 pm

I am on the path of trying to understand water in brewing. My basic city water supply in Houston may be ok for heavy ales but sucks for lagers. So my concept is start with a good RO sytem then taylor the water to what is wanted. In looking at the BTP water profiles it struck me that the breweries are not directly using the city water so are doing some conditioning that is probably a "trade secret". I am also of the opinion that different styles of beer work better with different types of water so now does anyone know of a good reference that deals with the type (conditioning) of water needed for a style of beer? A Stout or Pale Ale would probably need something significantly different than Pilsner say.
Sorry about the long query I am searching for good references to continue down this research path, or if my assumption is bogus I would appreciate constructive input on that too. My intent is to start with RO then plug in some adjust to references in BTP specific to beer styles rather that potentially unused city waters that are not actually used.
Thanks in advance
:?:
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Water Chemistry

Postby slothrob » Sun Dec 14, 2008 11:01 pm

The best summary I've found on water chemistry and brewing is .

The primary concern for most brewers is Calcium and Carbonate concentrations in order to control pH in the mash. The ideal concentrations of these is based on SRM of the beer.

Other minerals play other flavor roles. Some significant ones are Sulfate which is often elevated in Pale Ales to accentuate the hop bitterness and, to a lesser degree, Sodium and Chloride which can help round out the malt flavor in Stouts and Porters.
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Basic water query

Postby mmmooretx » Mon Dec 15, 2008 7:58 pm

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Palmer

Postby slothrob » Tue Dec 16, 2008 12:43 am

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Postby jawbox » Tue Dec 16, 2008 10:27 am

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Postby jay182009 » Tue Mar 10, 2009 12:38 am

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Postby mmmooretx » Wed Mar 25, 2009 9:54 pm

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water for style

Postby slothrob » Thu Mar 26, 2009 6:27 am

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Postby jawbox » Thu Mar 26, 2009 8:42 am



Scroll to the bottom there's some water recipes. I've been using Mosher's Ideal Pale for my pale ales. I think Tasty McDole on the brewing networks profile is similar to moshers for his pale ale.
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Postby mmmooretx » Sat Mar 28, 2009 4:41 pm

Found the link:

Enjoy!
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Link not available

Postby kevponce » Mon Feb 15, 2010 1:59 pm

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water for styles

Postby slothrob » Mon Feb 15, 2010 3:51 pm

I believe this is the chart that was originally linked to:
Image
However, I wouldn't put a lot of faith in it as it leaves out bicarbonate concentration. This is a quote from John Palmer that I found about this chart:

"The short answer is that that water table you refer to is just dead wrong. Perhaps some of the numbers for Ca and Sulfate are appropriate, but it really falls down on the Carbonate. The authors obviously didn't know about alkalinity or residual alkalinity (and back in 1991, I didn't either). Carbonate IS frequently near zero in many waters of pH less than 8.5, but then the dominant alkalinity ion is Bicarbonate, which is probably between 100-200 in most cases, and THAT is the missing piece of information that is giving you trouble with the RA chart."

If you use this for Na, Cl, and SO4 recommendations, then set your HCO3 to correct the RA for your SRM, you probably will be around what they intended. I might boost the Ca up over 50 for some of those suggestions, as well.
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Chloride/Sulfate ratio

Postby kevponce » Mon Feb 15, 2010 4:10 pm

I thought all those zeros seemed odd. The thing I noticed though was that in almost all of the beers the Chloride/Sulfate ratio was leading on the sulfate side. If I were to go by that then the only beer that would make sense for my water would be bock or doppelbock. I like bock but boy would that get tiresome in a hurry.
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Postby bobcat_brewer » Wed Feb 17, 2010 9:41 am

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Cl:SO4

Postby slothrob » Wed Feb 17, 2010 12:16 pm

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