Sodium (Na) – Sodium provides enhances the sweetness and body in certain dark beers.Its major role, along with sulfate, is in determining the sulfate/chloride ratio which affects bitterness perception in the beer. Chloride (Cl) – Chloride will lower the bitterness perception and enhance the maltiness of the beer.Its primarily role is as a counterbalance to chloride in determining the sulfate/chloride ratio which affects bitterness perception in the final beer.

Sulfate (SO4) – Suilfate enhances bitterness in beer and slightly lightens color.You can convert from bicarbonate to alkalinity using this equation: alkalinity = bicarbonate * 50 / 61. The main role for these ions is in mash pH balance, and too much alkalinity can be undesirable. High levels also will impede the cold break and emphasize bitterness in a harsh way. Bicarbonate (HCO3) or Alkalinity – Strongly alkaline so it will raise the mash pH which is undesirable in lighter color beers.Calcium also provides some structure to the beer and is used in that role as well. It also aids in precipitating phosphates and improving the stability of the beer. Calcium (Ca) – Acidifies the mash and drives down the mash pH which is generally a good thing in lighter color beers.Here are the six along with the recommended ranges to use for brewing. These water ions are typically listed in parts per million (ppm) though you may also see them as mg/L which is the same thing. Water Ions and What They Meanīrewers are primarily concerned with six water ions when looking at a water profile. These test kits let you perform multiple tests and can be shared with a small group like your local club or friends, even though they have a higher price point. It is important to use a “Brewing Water Test” and not a generic water test as you want the specific information on the brewing water ions and not a measure of bacteria or other organics.Īnother option is to purchase a test kit from a source such as the Smart Brew test kit or Lamotte BrewLab test kit. The best way to do this is either submitting your sample to a water testing lab like Ward Labs or White Labs. This means measuring the big six water ions mentioned below. Further adding complexity is the fact that some municipalities switch sources several times during the year, so your tap water may actually change over time.Īs a brewer, you need to understand your base water profile for your local water.

Surface water has organics which much be treated, but fewer minerals. Groundwater often contains a higher mineral content, but fewer organics (algae, bacteria, etc). Tap water is generally harvested from two major sources: surface water from lakes, rivers and streams and groundwater which comes from underground aquifers. This is why major commercial breweries are often built around a single water source. This is because water makes up 90%+ of most beers, and our senses are well tuned to sense fresh water. In blind tasting tests, changes to the water used in a beer are some of the easiest to detect. While water chemistry is considered by some to be an advanced topic, it makes up 90% of most beers and has a tremendous impact on your finished beer. This week I provide an overview of water and its use in beer brewing.

Water profile beersmith 3