Water is an indispensable part of craft beer. 90% of beer is water, and the qualified water quality is used for brewing beer.
Basic elements. Water runs through the whole beer brewing process and affects every stage of brewing. The nature of water determines beer.
The type of wine also directly affects the quality of craft beer brewed by beer equipment.
The appearance should be colorless and transparent, without suspended matter and sediment.
There should be no salty, bitter, astringent and other peculiar tastes, and a refreshing taste at room temperature.
It should be neutral or slightly acidic. The pH value of neutral pure water is 7; more than 7 is alkaline water, and less than 7 is acidic water. The ideal water for brewing beer should have a pH between 5.5 and 5.8. Too high or too low pH will affect the mash and beer taste.
For the production of light-colored beer, the total hardness of the water should be below 8°; the highest should not exceed 12°, and the temporary hardness should be 2°～5°.
5. Organic matter
The consumption of potassium permanganate should be 0～3mg/L, more than 10mg/L is serious water pollution.
The main ions that affect the hardness of water can promote the activity of enzymes; and ensure the taste, clarity and stability of beer.
The more the content, the higher the hardness of the water; (more than 50ppm: acidic water, bitter taste; more than 125ppm: laxative and diuretic effect)
The more the content, the rougher the water quality, and the more it can highlight the bitterness of hops.
Carbonated water is suitable for brewing pale beer; the higher its pH, the more it can neutralize the acidity of the roasted malt.
Increase the roundness of beer.
Highlight the aroma of beer