What are the basic requirements for beer brewing water?

Water is one of the most important raw materials for craft beer!
1. The brewing water is required to be colorless and transparent, free of suspended matter and free of sediment.
Otherwise it will affect the transparency of the wort, and the beer will be easily cloudy and precipitate.
2. When the water is heated to 20-50 ° C, it should be refreshed with mouth taste, smell, taste is neutral, no smell, no smell, such as salty, bitter, astringent can not be used.
3. The total dissolved salt in the water should be between 150-200mg/L. If the salt is too high, the brewed beer will taste rough and bitter.
4. The pH of water should be between 6.8 and 7.2. Alkali or acidity will cause saccharification difficulties and make the beer taste bad.
5. The organic matter in water is calculated by the oxygen consumption of potassium permanganate.
The content of organic matter should be below 3mg/L. If it exceeds 10mg/L, the water has been seriously polluted.
6. The total hardness of the water used for the production of light beer should be below 8 °DH.
If the production of concentrated beer, the total hardness of the water can be appropriately increased.
7. The iron content in water should be below 0.3mg/L
8. There should be no ammonium salt in the water. The presence of ammonium salt indicates that the water is not clean, not exceeding 0.5mg/L.
9. The chloride content in water should be 20-60mg/L.
10. The silicate content in water should be below 30mg/L. If it exceeds 50mg/L, the wort is unclear.
It is easy to form micelles during fermentation, which affects yeast fermentation and beer filtration. It can also cause beer colloid to turbid and make beer taste. Rough
11. The total number of bacteria in the water should be in accordance with the standard of drinking water.
 
 
Edited by Cody
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