The basic requirements of water for beer brewing



1. The water for beer developing require anemic as well as clear, without precipiate. Or else it will certainly affect wort openness, so the beer will certainly turbid and also precipiation.

2. The preference must be revitalizing, as well as odor is neutral., odorless when heating up the water get to 20-50 ℃. If it is salted, resentment, acidity will certainly not be taken on.

3. The salt material in the water ought to remain in the degree of 150-200mg/ L.If the salt material is greater, it will certainly lead to harsh preference as well as bitter of beer.

4. Ph worth in between 6.8-7.2, a little alkaline or somewhat acid will certainly make saccharification harder as well as inadequate beer preference.

5. Organics oxygen usage in the water( for instance KMnO4), the organics web content reduced 3mg/L, the water has actually beer seriusly polluted if greater than 10mgL.
6. Solidity in the reduced degree of 5.706 mmol/L if we generate light shade beer. If we generate even more concentrate shade beer, the degree of firmness can be raised.

7. The web content of iron ion ought to decrease the degree of 0.3 mg/L.

8. Ammonium salt need to not be existed in the water, if so the water will certainly dirty, in the limitation of 0.5 mg/L.
9. The chorlide material in the degree of 20-60mg/ L appropriates.

10. The silicate material need reduced the degree of 30mg/L,. If the degree more than 50mg/L, wort will certainly turbid as well as form right into micelles, also affect the procedure of yeast fermentation and also beer purification.

11. The complete amount of microbial requirement fulfill the criterion of alcohol consumption water.

The water for beer developing require anemic as well as clear, without precipiate. The water for beer developing require anemic as well as clear, without precipiate. Firmness in the reduced degree of 5.706 mmol/L if we generate light shade beer. If we generate even more concentrate shade beer, the degree of firmness can be raised.

If the degree greater than 50mg/L, wort will certainly turbid and also form right into micelles, also affect the procedure of yeast fermentation and also beer purification.