Guys
On a different thread it was recommended to have a RO or naofiltration system for our brewery due to the hardness of our water. After contacting several potential supplier, they all tend to recommend RO but the OPEX still scare us.
Side notes, we now have specified our brewhouse to be a 2 vessels system with both a CLT & HLT (instead of going with a 3 vessels system without CLT)
Several suppliers have asked us to provide them with our recommended "go to" water profile which would allow them to better identify (and size) the technical solution.
Here is our current water profile:
Calcium: 22 ppm
Magnesium: 10 ppm
Sodium: 88 ppm
Bicarbonate: 248 ppm
Carbonate: 0 ppm
Sulfate: 28 ppm
Chloride: 52 ppm
Nitrate: 2.9 ppm
Fluoride: 0.3 ppm
Nitrite: 0 ppm
Potassium 15.6 ppm
Iron: 0 ppm
pH: 7.2
We don't expect to brew many lagers (if any...)
With my experience being limited to bru'n water & "water a comprehensive guide for brewer" from J. Palmer and C. Kaminski; it seems like
- Calcium is ok.
- Magnesium is Ok but could be lower such as 5 ppm for more beer style.
- Sodium is high but being under 100 ppm we could use it and may be focus on darker ale.
- Sulfate is OK
- Chloride could be slightly lower such as 35 to 40 ppm for dry beer but remains at acceptable level overall
- Bicarbonate: too high! Would be best to be lower than 30 ppm (if not 0!) and rebuild from there depending on beer style
So I guess, my questions are;
1. Should we bite the bullet and just get a RO system or could a nanofiltration system be suitable?
2. Do you have any Operational Expenses figures for each solution
3. The most important question is: should I provide the suppliers with the following targets: Ca 22 ppm max (as is), Mg 5 ppm (10 ppm as is could be acceptable), Na 10 to 30 ppm (the lower the better for pale beer), SO4 28 ppm max (as is), Cl 35 ppm max, HCO3 30 ppm
If you have any other recommendations or comments, please feel free to share
Matt
PS - Happy New Year
On a different thread it was recommended to have a RO or naofiltration system for our brewery due to the hardness of our water. After contacting several potential supplier, they all tend to recommend RO but the OPEX still scare us.
Side notes, we now have specified our brewhouse to be a 2 vessels system with both a CLT & HLT (instead of going with a 3 vessels system without CLT)
Several suppliers have asked us to provide them with our recommended "go to" water profile which would allow them to better identify (and size) the technical solution.
Here is our current water profile:
Calcium: 22 ppm
Magnesium: 10 ppm
Sodium: 88 ppm
Bicarbonate: 248 ppm
Carbonate: 0 ppm
Sulfate: 28 ppm
Chloride: 52 ppm
Nitrate: 2.9 ppm
Fluoride: 0.3 ppm
Nitrite: 0 ppm
Potassium 15.6 ppm
Iron: 0 ppm
pH: 7.2
We don't expect to brew many lagers (if any...)
With my experience being limited to bru'n water & "water a comprehensive guide for brewer" from J. Palmer and C. Kaminski; it seems like
- Calcium is ok.
- Magnesium is Ok but could be lower such as 5 ppm for more beer style.
- Sodium is high but being under 100 ppm we could use it and may be focus on darker ale.
- Sulfate is OK
- Chloride could be slightly lower such as 35 to 40 ppm for dry beer but remains at acceptable level overall
- Bicarbonate: too high! Would be best to be lower than 30 ppm (if not 0!) and rebuild from there depending on beer style
So I guess, my questions are;
1. Should we bite the bullet and just get a RO system or could a nanofiltration system be suitable?
2. Do you have any Operational Expenses figures for each solution
3. The most important question is: should I provide the suppliers with the following targets: Ca 22 ppm max (as is), Mg 5 ppm (10 ppm as is could be acceptable), Na 10 to 30 ppm (the lower the better for pale beer), SO4 28 ppm max (as is), Cl 35 ppm max, HCO3 30 ppm
If you have any other recommendations or comments, please feel free to share
Matt
PS - Happy New Year
Comment