Water is the most plenteous ingredient in brewing beer, and can change the overall flavor of the finished product depending on what minerals are present in it. Beer styles have developed diversely around the world because of the differences in local water where it is produced. It can be compared to how bagels and pizza are generally better around New York than other places. Or take the motto for Olympia beer: “It’s The Water.” (Im sure they made a decent beer at some point, years ago… maybe)
Water can be altered to give the affect that it was produced in a specific location. Many brewers embrace the local water, only adjusting the pH to allow for a successful mash. Certain water cannot be used, such as water that has been filtered through a home softening system; it would not be worthwhile to counteract the level of salts added into it. City water can also have large amounts of chlorine that can be boiled off or an addition of potassium metabisulfite can even it out. Well water usually is balanced enough for brewing, and can add the taste of the region.
Free water tests are usually offered by municipal water companies (Which I have not asked for yet), and certain agricultural labs will also run a mineral analysis for a small fee.
The main contents of water are as follows:
Bicarbonate-Ideal range for brewing is: 0-250 ppm
- 0-50 ppm for light beers and lagers
- 150-250 ppm for dark and strong beers
- Excess can be removed by boiling and decanting
Calcium-Ideal range for brewing is: 5-150 ppm
- Important for enzyme function in mash
- Raise calcium content with: calcium chloride, calcium sulfate, or calcium carbonate
Chorine-Ideal range for brewing is: 0-150 ppm
- If levels are too high it will make for a salty beer, which could be good for beers like a gose
- Raise levels with calcium chloride or sodium chloride
Magnesium-Ideal range for brewing is: 10-30ppm
- Over 50 ppm will give a sour flavor
- Magnesium sulfate is used to increase content
Potassium-Ideal range for brewing is: 0-10 ppm
- Higher levels than 10 ppm will prevent enzyme activity in mash
- This is another product of water softening systems
Sodium-Ideal range for brewing is: 0-150 ppm
- 70-150 ppm can balance the flavor in a beer
- adding too much will also make for a salty beer
The overall pH is the most important aspect of mashing. The Ideal range of the mash should be 5.2 to 5.8. When the malt is added it will drop the pH, so the ideal time to measure and adjust is after all the grain is added.
- To raise pH calcium carbonate, chalk, or lime can be used
- To lower pH gypsum, epsom salts, lactic acid, and even distilled white vinegar can be used
When adjusting pH, it is smart to go slowly, because a change can happen quickly due to certain compounds in the mash acting as buffers. A solution should be added to the mash with a ratio of three tablespoons of water to one teaspoon of additive. This should then only be added one tablespoon at a time, mixed and tested before more is incorporated.
I do have a pH meter and will make adjustments to my next mash to encourage proper enzymatic function. In addition I am awaiting a response from the water company in regards to a mineral content. My next batch of beer, however, will most likely be brewed on campus using well water. The ground water of Olympia is supposed to be nutrient rich, and I am grateful to have the opportunity to use it, then compare it to water in Vermont when I move back. It seems a sustainable practice to accept what nature has to offer in the way of water, and use it to my advantage.