Product introduction: The brewing water storage tank produced by Shandong Zunhuang Brewing Equipment Co., Ltd. is made of food-grade 304 stainless steel. The brewing tank is equipped with special water filtration equipment, which can provide a steady stream of qualified brewing water for the entire brewing process.
Specifications: 1000L, 2000L, 3000L, 5000L and other different specifications and models.
Equipment material: food grade 304 stainless steel
Production cycle: 30-50 days
Water is the most important raw material for beer brewing, and brewing water is called "beer blood".
The characteristics of world-famous beers are determined by their respective brewing water. The quality of brewing water not only determines the quality and flavor of the product, but also directly affects the entire brewing process.
Therefore, the correct understanding and reasonable treatment of brewing water is extremely important in beer production.
Water hardness
Water hardness refers to the concentration of calcium, magnesium ions, carbonate ions, bicarbonate ions, sulfate ions, chloride ions, and nitrate ions that are dissolved in water.
In the past, the hardness of water in our country was often expressed in German hardness (°d·H), that is, every liter of water containing 10 mg of calcium oxide is called one degree. Now, the legal measurement unit is 0.17832mmol/L to indicate the hardness of water and the type of beer.
The hardness of the water and the type of beer
|
|
Munich (Dark)
|
Borussia Dortmund (Export)
|
Pilsen
|
|
Total hardness°DH |
14.8 |
41.3 |
1.6 |
|
Carbonate hardness°DH |
14.2 |
16.8 |
1.3 |
|
Non-carbonate hardness°dH |
0.6 |
24.5 |
0.3 |
|
Calcium hardness°dH |
10.6 |
36.7 |
1.0 |
|
Magnesium hardness°dH |
4.2 |
4.6 |
0.6 |
|
Residual alkalinity°dH |
10.6 |
5.7 |
0.9 |
|
Total hardness °dH |
14.8 |
41.3 |
1.6 |
The influence of water ions on beer brewing
|
Lon in water |
Impact on beer brewing |
|
Calcium ion |
Its biggest role is to adjust the pH value of mash and wort, protect the activity of α-amylase, and precipitate protein and oxalate. |
|
Sodium ion |
A small amount of sodium has a sweet taste, a large amount is alkaline |
|
Magnesium |
Magnesium |
|
Iron ion |
Smell of iron |
|
Sulfate ion |
Excessive sulfate ions will make the beer taste weak and bitter |
|
Chloride |
Appropriate amount of chloride ions can make the beer taste full and rich, and excessive amount of it is easy to corrode pipes and equipment |
Basic requirements for brewing water
|
Index |
Claim |
Remarks |
|
Colour |
colorless |
Colored water is seriously polluted and cannot be used to brew beer |
|
Transparency |
Transparent, no precipitation |
Related to the clarity of wort and beer |
|
Taste |
No peculiar smell |
Water with peculiar smell cannot be used to brew beer, otherwise it will easily make beer taste bad
|
|
Total hardness
|
＜6.24 mmol/L |
Depends on the residual alkalinity RA value
|
|
Non-carbonate hardness/carbonate hardness
|
（2.5～3.0）/1 |
|
|
Calcium hard/magnesium hard
|
＞3/1 |
|
|
Residual alkalinity RA value
|
－0.89～1.79 mmol/L |
|
|
Iron
|
＜0.05mg/L |
Too much iron content will cause the wort to darken, affect the growth and fermentation of yeast, and give beer an iron smell
|
|
Manganese
|
＜0.03 mg/L |
A small amount is beneficial to the growth of yeast, while an excessive amount will make the beer lack luster and taste rough
|
|
Silicate（SiO2）
|
＜20 mg/L |
If the content is too high, the wort will not be clarified, which will affect yeast fermentation and beer filtration, easily cause beer turbidity and make beer taste rough
|
|
CL-
|
＜200 mg/L |
The proper content can promote the action of amylase, improve the activity of yeast, and make beer taste soft and round. If the content is too high, it is easy to cause premature aging of yeast, make the beer taste salty, and easily corrode equipment
|
|
SO42- |
＜300 mg/L |
|
|
Na+ |
≤75 mg/L |
Slightly sweet, too high content is alkaline
|
|
NO3- |
＜25 mg/L |
|
