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  • Water Treatments

    G-Day!

    We have been treating our water at the brewery based on Burton water, we usually plum for around a 2:1 ratio sulphate to chloride.

    To be more precise targets at 300mg/l Sulphate & 150mg/l Chloride. Calcium 170mg/l

    Our water is very soft so getting to these targets is easy enough.

    How do US breweries treat their water as I always find their beers more sweeter & rounded than our drier crisp beers.

    Cheers Guys

    G

  • #2
    I like to treat all of my water so it has a maximum alkalinity of 50 mg/L as CaCO3 and a minimum calcium concentration of 50 mg/L. From there, I treat my mashes directly to achieve a pH of 5.2-5.5 when measured at room temperature. Because my water contains sufficient calcium and is extremely alkaline, I use lactic acid for everything. This presentation, which I gave at an MBAA Milwaukee meeting last month, includes a step-by-step outline of my procedure:



    What I do probably isn't very representative of the US craft brewing industry as a whole, though.

    Joe

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    • #3
      Interesting!

      What are your base sulphate & chloride levels?

      Ours is 17 & 15 respectivley so additions of both are a must for us.

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      • #4
        Mine are around 16 and 36 mg/L (I wouldn't be surprised if they fluctuate by +/- 10 from the water report). Aside from rare occasions when I use slaked lime instead of lactic acid, which requires additional calcium to remove enough alkalinity from my water, I don't worry about sulphate or chloride at all.

        Joe

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        • #5
          By the way, I updated the file to reflect the results of some recent mash experiments I performed. The changes make the math easier, and the same link will lead to the new file.

          Joe

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