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.
General
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