How important is that mineral in your homemade beer?
The presence of calcium in elaboration water is not just a technical detail; It is a key ingredient that can define the texture and stability of your beer. Although many focus on flavor, calcium has a deep impact on the final structure of the pint.
From acidity to structure: a double paper of calcium
This mineral acts as a catalyst in the fermentation process, helping to reduce pH in the mixture and facilitating that beer has a cleaner and more balanced character, especially in lighter and lighter and refreshing styles. But its function does not end there. Calcium also favors the precipitation of certain compounds, such as phosphates, which could cloud the final product, ensuring that your beer has a clear and resistant appearance.
Calcium and beer architecture: an invisibly important builder?
Did you know that calcium influences the final sensation of your beer? When the levels are low (less than 50 ppm), the drink usually feels soft to the palate, almost as if it lacked body. On the other hand, moderate levels (50-100 ppm) provide a balance that causes beer to have a solid and well presented structure. For more robust styles, such as IPAS with high alcohol content or black beers, it is recommended to raise that figure to between 100 and 150 ppm, achieving a firm and durable finish.
Too much of the good? The balance with magnesium
The recent tendency to start with water purified by reverse osmosis (RO) and then load it with calcium to enhance certain characteristics has been popular, especially in IPA style beers. However, recent research warns that excess calcium can be counterproductive. The problem lies in which high amounts of this mineral block the absorption of magnesium, another essential element for the growth and health of yeast.
The magnesium magnetism in fermentation
Magnesium not only helps yeast to grow strong, but also contributes to the formation of complex and balanced aromas and flavors. To prevent calcium from moving the function of magnesium, it is advisable to maintain a relationship where the total amount of magnesium is equal to or slightly higher than that of calcium in your water.
A simple method to control this is to calculate the level of magnesium in the water adding the PPMs that are already with the contributions of the malteo, usually about 100 ppm. The general rule would be that total magnesium is not below calcium, ensuring that your fermentation and structure are kept in balance.
My personal perspective: calcium for beers with character
For those who enjoy beers with presence and body, calcium can be a strategic ally. I like to incorporate more generous levels in dark beers or in styles with high charges of malt, thus achieving a more harmonious and robust profile. But Eye: Always balance with enough magnesium is the key to preventing this structure bicarbonate from becoming a problem.
Final reflection: where water becomes the protagonist
While you experience with different water profiles, remember that calcium is only part of the puzzle. The precise combination of minerals, especially magnesium, and a clear understanding of the style you want to obtain, will transform your beer into a true work of art. The science behind the water is what gives personality and distinction to each drop of your artisanal elaboration, so here you have a good reason to continue experimenting and perfecting that liquid magic.
