Water treatment

[Dave S]

I know we've had a few disagreements with Murphy's in the past, but it is refreshing to see a water ion recommendations chart that doesn't conform to the popular, (American) view that plenty of minerals is too much. My tap water already has more than 100 mg/L Choride, which at first I was a bit mindful of. Now, after treatment my chloride levels are tending to be at 150 or more, even for a bitter, 300 or more for darker beers. And I believe my beers have improved as a result.

[Matt in Birdham]

Interesting - I must admit I have always based my water profiles on US sources - e.g. Randy Mosher book, US spreadsheets - so I have also been careful about Chloride levels. Might have to have a play with some higher chloride. The frustrating thing about brewing of course is that there are so many permutations to test - you could probably spend a whole year brewing the same recipe and just vary the water..

[Dave S]

Interesting - I must admit I have always based my water profiles on US sources - e.g. Randy Mosher book, US spreadsheets - so I have also been careful about Chloride levels. Might have to have a play with some higher chloride. The frustrating thing about brewing of course is that there are so many permutations to test - you could probably spend a whole year brewing the same recipe and just vary the water..

Yes it can get a bit OCD, but believe me, and others will concur when I say don't feel that you have to confine salt levels to the American prescription. Low mineral levels certainly have their place for some beer styles, but it's by no means a universal requirement. I guess the proof of the pudding etc.

[Aleman]

I think that a lot of US water is in the system for extended periods of time . . . Which means that they pick up minerals at levels and combinations that we don't see in the UK. This could be the reason why they go for low mineral content water.

[WallyBrew]

Interesting - I must admit I have always based my water profiles on US sources - e.g. Randy Mosher book, US spreadsheets - so I have also been careful about Chloride levels. Might have to have a play with some higher chloride. The frustrating thing about brewing of course is that there are so many permutations to test - you could probably spend a whole year brewing the same recipe and just vary the water..

The following comes from a paper published in the Journal of the Institute of Brewing (1963, 69, 323)

Brewery liquor composition - present day views by Harrison etal (Schwarz Labs NY. USA)

(d) Chloride additions (as NaCI) are preferably made in the copper and can be decided on the basis of taste. Common salt (NaCl) is said to contribute to fullness (sweetness) in flavour. One lb. of sodium chloride (NaCI), per 100 brl. adds 27.7 p.p.m., of which 17.2 p.p.m. is CI- and 10.5 p.p.m. is Na+. Some ales seem unaffected, or even improved, by sodium chloride contents up to 500 p.p.m. For mild lager beer, sodium chloride up to 250 p.p.m. is acceptable, and the best range may be 75-160 p.p.m. Malt contributes about 30 p.p.m. of chloride ion to wort, and there is probably little advantage in adding more during mashing. It has been suggested that chloride assists in the solution, or protection, of enzymes in the mash, but this is probably a minor consideration in the addition of chlorides.

It would appear the modern American view, or at least the views of some people, has changed somewhat.

The figure for the chloride contribution from malt given above is lower than values obtained from British malt.

[sonicated]

Thanks for all the advice. I'm rather confused by the Bru'n Water spreadsheet as it only allows me to enter one acid?

I'm sure this is all quite simple when you are experienced but I'm getting quite stressed over it all! Once I have a plan for the water I'll get all the all grain equipment ordered.

[Dave S]

Thanks for all the advice. I'm rather confused by the Bru'n Water spreadsheet as it only allows me to enter one acid?

I'm sure this is all quite simple when you are experienced but I'm getting quite stressed over it all! Once I have a plan for the water I'll get all the all grain equipment ordered.

If it only allows for 1 acid, you are probably using an older version. The current version allows for 4 acids.

[sonicated]

Ah, thank you. I have the free version so it's time to part with more cash!