What is in your water? Science behind beer
Hello, brewers! This week we embark on a bubbling adventure exploring the six essential ions that make up the water profile, that vital liquid that gives life to our favorite beers. Without these little heroes, our beer could end up being as soda as a decaffeinated coffee.
The six essential ions: your new best friends
When we talk about preparing beer, ions are not just boring chemical elements; They are the true protagonists on the flavor platform. From adjusting the pH to improve stability, these are the ions you need to know.
Like your hand! Hello, calcium
In the first place we have calcium (CA), which is presented to you with a recommended range of 50 to 100 ppm. This mineral is the one that adds acidity to your maceration and, therefore, low the pH, which is perfect for lighter beers. In addition, it helps in phosphate precipitation, keeping your beer stable like a champion.
Bicarbonate: Don’t let him go from the line!
Then there is bicarbonate (HCO3), which is like that friend who always throws balance. With a range of 0 to 250 ppm, it has the power to raise the pH of the macerate, which is not ideal for light colored beers. If you go out of bicarbonate, you could ruin the feast of flavors.
The dynamic duo: sulfate and chloride
We enter the territory of the ions that fight for the prominence in the palate: sulfate (SO4) and chloride (CL). Sulfate, with optimal values between 50 and 250 ppm, accentuates bitterness, while chloride, with a similar range, works to soften it, enhancing the malt. Together, they form a society that feels the foundations of how bitterness is perceived at the end.
The mysterious sodium and the enigmatic magnesium
Let’s not forget the sodium (Na) and magnesium (mg)! The sodium, although it has a secondary role, can sweeten the dark beers and soften the mixture. It is recommended to keep it below 150 ppm. On the other hand, magnesium (10 to 40 ppm) is crucial for the health of yeast during fermentation, but an excess of calcium could complicate its access to this mineral.
The art of balance
When playing with these six ions, I like to combine calcium with bicarbonate to adjust the pH of maceration. Similarly, I analyze the relationship between sulfate and chloride to play with the perception of flavor in my final beer. Each has a unique role, like a group of musicians who need to be in perfect harmony.
Tasty closure
So the next time you think of your brewery water, remember, each bite has its magic. Knowing these ions is not only essential, but it can also make your beer only good, but extraordinary. Health and happy tastings!
