Waters Of The World

W.O.W. – Waters of the World: 

W.O.W. – Waters of the World Kristen England ©2006

First things smirst: 

First things smirst ~95% beer is aqua Styles developed b/c of the water of the city

Types-O-Aqua: 

Types-O-Aqua Tap water Spring water RO water Distilled water ‘Heavy’ water Deuterium isotope – good for things like the Manhattan project NOT brewing

Distilled Water: 

Distilled Water

RO Water: 

RO Water A method of producing pure water by forcing saline or impure water through a semipermeable membrane across which salts or impurities cannot pass.

RO – Under counter: 

RO – Under counter Stage 1 - Sediment Prefiltration - 1 micron cartridge that traps dirt, rust, mud, hair Stage 2 - Chlorine Prefiltration - 1 micron chemical removal cartridge to ensure no chemical deterioration of membrane from residual chlorine. Stage 3 - Membrane Process This is the primary component that can separate up to 98% of dissolved metals and minerals from ordinary tap water.

RO - Membrane pore size: 

RO - Membrane pore size Yeast 5-12u

RO – City Scale: 

RO – City Scale

Spring Water: 

Spring Water Spring water is water that comes out of the ground on its own or is bottled near water that comes out of the ground on its own. Check ion content

Tap Water – The Bad: 

Tap Water – The Bad ‘Bad’ Non-potable Chlorine and/or Chloramines Sulfur Nitrates – ummm…poop Corn chips, old feet, etc

Chlorine, borine!!!: 

Chlorine, borine!!! Chlorine gas Used VERY little Boils off easily Chloramines Used most often Need carbon filter to remove Sulfate and UV bs Boil only concentrates!!

Nitrates = POO!: 

Nitrates = POO!

Tap Water – The Good: 

Tap Water – The Good Good Anything you can drink - potable water Well water NOT through ‘softener’ Carbon filtered Removes Cl and other nasty stuff

Activated Carbon: 

Activated Carbon Uses Air purification Water purification Booze purification Hospital

Activated Carbon: 

Activated Carbon Charcoal that has been treated with oxygen 300-2,000 m²/g (3200-21500 ft²/g) A tennis court is about 260 m² (2800ft²/g) Trap Carbon-based contaminants – flavor and odorous stuff Chlorine Pass Sodium, Nitrates Good at trapping other carbon-based impurities ("organic" chemicals), as well as things like chlorine. Once all of the bonding sites are filled, an activated charcoal filter stops working.

Ummm….honeycomb!: 

Ummm….honeycomb!

Chemistry Primer: 

Chemistry Primer

Atoms: 

Atoms Atoms are composed protons, neutrons, and electrons. Protons and neutrons are located in a central area called the nucleus. Electrons move about the nucleus. The number of electrons is equal to the number of protons. Electrons in cloud, not ring

Slide19: 

Elementary my dear Watson!!

Compounds: 

Compounds Elements cannot be broken down into substances with different properties. Substances that are composed of two or more elements are called compounds. For example, water (H2O) is not an element because it can be broken down into hydrogen (H) and oxygen (O).

Ionic Compound: 

Ionic Compound Ionic bonding is the transfer of electrons from one atom to another. Atoms that have lost or gained electrons are called ions. + = Cations - = Anions

Ionization: 

Ionization

H-Deuce-O: 

H-Deuce-O Polar Covalent Shares electrons, doesnt lose or gain Molecule

Big prop’s: 

Big prop’s Solvent High surface tension ‘Water bugs’ Action is independent of volume

Sorry, Its not that simple…: 

Sorry, Its not that simple… Review Water types Water properties Solutes – bits in the water

Cations – Positive: 

Cations – Positive Most widely occurring cations in water Ca >> Mg > Na >> K >> Mn Ca Principle mineral hardness ↓ mash pH, enzyme activity, protein digestion, lauter runoff Neutralizes toxic substances in yeast: Peptone & Lecithin inverts malt phosphate to pp alkaline phosphate Mg 2ndary mineral in hardness accentuates bitterness Na Accentuates beer flavor

Anions - Negative: 

Anions - Negative CO32- - Carbonate Contributes most of alkalinity CO32- + H20 → HCO3- + OH- Pulls H+ from H20 = OH- STRONG alkaline buffer = neutralizes acids Resists ↓ mash pH ↓ α-amylase activity, cold break, >200ppm = NEEDED dark roast grains to buffer SO42- - Sulfate Weak buffer >150ppm = cleaner, more pleasant bitter Cl- - Chloride Very weak buffer Strong vs Weak Buffers CO3 >> SO4 >> Cl

Complicated??: 

Complicated?? Ca – ↓ mash pH CO3 – buffers mash pH resists changes in mash pH neutralizes acid

Hard vs Soft: The other definition: 

Hard vs Soft: The other definition Old Skizool nomenclature: Ability to form a lather with a bar of soap?? Hard: Buncha stuff Soft: notta so much stuff

Water Softener: 

Water Softener Exchanges Na for Ca and Mg Ca/ Mg precipitate out in pipes ‘Scale’ or ‘Beer Stone’ Bypass!!!

hAHdness: 

hAHdness Ca & Mg in water Inhibit lather of soap = ‘hard’ Slightly acidic = weak bonds Combine with CO32-, SO42- PP as insoluble mineral salts Temporary vs. Permanent Temp = carbonate hardness part of hardness that will pp after boiling Permanent Ca/Mg w/ non-carbonate ions CaCO3 Hardness Soft 50ppm → Hard 300ppm

Alkalinity : 

Alkalinity Alkalinity buffering capacity of dissolved anions HCO3- (bicarbonate) ~ CO32- → ONLY significant factor

Accepted standard – CaCO3??: 

Accepted standard – CaCO3?? expresses hardness and alkalinity together Ca – primary mineral of hardness CO3 – principle cause of alkalinity

MEHHHH!!??: 

MEHHHH!!?? Alkalinity > hardness → hardness is TEMPORARY Hardness > alkalinity → PERMANENT SO4 hardness

Rho to the H!!: 

Rho to the H!! ρH Measure of acid (H+) to alkaline (OH-) ratios of a solution pH values run from 1 to 14 negative log10 of [H+] 0 (highly acidic) to14 (highly basic), 7 neutral BEER!!!

Das pH boot camp: 

Das pH boot camp Log scale pH = -log10 [H+] By 10’s Calculation Change pH from 7 to 5 10-7 → 10-6 → 10-5 102 = 10x10 = increase [H+] = 100 fold HCl(aq) [H+] = 0.01 = pH2 Distilled H2O(l) [H+] = 0.0000001 = pH 7 NaOH(aq) [H+] = 0.00000000000001 = pH 14 The more acidic the solution, the lower the pH value; Conversely: the pH value rises as the solution becomes more alkaline.

pH in Brewing: 

pH in Brewing pH in Brewing prerequisite of brewing cycle!! Enzyme activity, kettle break, yeast performance, hop extraction, clarification (flocculation) Target pH pH 5.2 – 5.5 – saccrification pH 5.0 = protein degradation pH 5.5 = amylase pH 6.0 = reduce enzymatic activities, extracts tannins

Malt pH: 

Malt pH Distilled H2O = NO ions 100% base = pH 5.7 - 5.8 Caramel/crystal = pH 4.5 – 4.8 Chocolate = pH 4.3 – 4.5 Black/RB = pH 4.0 – 4.2

Water Treatment: 

Water Treatment ↓ pH = MOST common ↓ HCO3?? Boil PP out organic salts in boil CO2 + H2O ⇌ H2CO3 H2CO3 ⇌ HCO3- + H+ Roast malts Acid is created over high kiln temperatures Dublin Add acid Phosphoric acid H3PO4 + CaCO3 → H2CO3 + CaHPO4 pp Lactic acid 2C3H6O3 + CaCO3 → H2CO3 + Ca(C3H5O3)2 pp

Summarizationizzal: 

Summarizationizzal IMPORTANTE!!!! Types aqua Chemstry Ions pH Adjustments

Transmogrification: 

Transmogrification Brewing centers Specific water Salt Additions Recreations!!

Brewing Capitals: 

Brewing Capitals

How much do you know???: 

How much do you know???

Beer central: 

Beer central Pilsen Munich London Dublin Edinburgh Köln Softest brewing water –pale and clean beers High Carbonates – low hops, high color and malt High Carbonates – smooth dark ales VERY VERY high Carbonate levels – acidic dark malts needed for mash pH similar to London's, more bicarbonate and sulfate, lends heavier malt body Soft, low levels of calcium, magnesium, bicarbonates. Lends delicate impression.

Rock Formations: 

Rock Formations Non-reactive Granite, Sandstone ~90% Silica (SiO2) Reactive Lime Stone (CaCO3) Dolomite (CaMg(CO3)2 Gypsum (CaSO4)

Specific locations: 

Specific locations CaSO4

Blessed waters: 

Blessed waters Brewing city, check! …specific water???

Water Salts: Stick the what in the where now??: 

Water Salts: Stick the what in the where now?? 10gal Salts

Exact!?: 

Exact!? Only worry is solubility! Don’t have to be exactly accurate Mother Nature Not same stuff we have

Stick the what in the where now??: 

Stick the what in the where now?? Key ideas WEIGH, WEIGH, WEIGHT - DON’T use volumes e.g. NO tsp Add to water then to mash, NOT directly CaCO3 – Calcium carbonate (chalk) Buffers mash acidity Partly pp in kettle CaSO4 – Gypsum ↓ pH = pp CaPO4 MgSO4 – Epsom salts ↑ Mg & SO4 Ca(OH)2 – Slaked lime ↑ pH = pp CaCO3

Tasting!!!: 

Tasting!!! Taste the water Get a ‘feel’ for it Slosh it around Sip distilled water for rinse Taste the beer Think about the ‘flavor’, mouthfeel Repeat Compare the water with the beer

Order: 

Order Edinburgh Balhaven Scottish Köln Reissdorf kölsch Munich Hacker-Pschorr Ofest London Fullers London Pride Plzeň Pilsner Urquel Dublin Guinness

Water Analysis: 

Water Analysis