Water is arguably the most critical and least understood of the
foundation elements in brewing. For many brewers used to choosing from a
wide selection of hops and grain, water seems like an ingredient for
which they have little choice but to accept what comes out of their
faucet. But brewers in fact have many opportunities to modify their
source water or to obtain mineral-free water and build their own brewing
water from scratch. Much of the relevant information can be found in
texts on physical and inorganic chemistry or water treatment and
analysis, but these resources seldom, if ever, speak to brewers. Water:
A Comprehensive Guide for Brewers takes the mystery out of water's role
in the brewing process. This book is not just about brewing liquor.
Whether in a brewery or at home, water is needed for every part of the
brewing process: chilling, diluting, cleaning, boiler operation,
wastewater treatment, and even physically pushing wort or beer from one
place to another. The authors lead the reader from an overview of the
water cycle and water sources, to adjusting water for different beer
styles and brewery processes, to wastewater treatment. It covers
precipitation, groundwater, and surface water, and explains how
municipal water is treated to make it safe to drink but not always
suitable for brewing. The parameters measured in a water report are
explained, along with their impact on the mash and the final beer.
Understand ion concentrations, temporary and permanent hardness, and pH.
The concept of residual alkalinity is covered in detail and the causes
of alkalinity in water are explored, along with techniques to control
alkalinity. Ultimately, residual alkalinity is the major effector on
mash pH, and this book addresses how to predict and target a specific
mash pH--a key skill for any brewer wishing to raise their beer to the
next level. But minerals in brewing water also determine specific flavor
attributes. Ionic species important to beer are discussed and concepts
like the sulfate-to-chloride ratio are explained. Examples illustrate
how to tailor your brewing water to suit any style of beer. To complete
the subject, the authors focus on brewery operations relating to source
water treatment, such as the removal of particulates, dissolved solids,
gas and liquid contaminants, organic contaminants, chlorine and
chloramine, and dissolved oxygen. This section considers the pros and
cons of various technologies, including membrane technologies such as
filtration, ion-exchange systems, and reverse osmosis.