The ideal calcium concentration in the brewing water is between 50 and 150 ppm.3 Calcium sulfate (CaSO4), also known as gypsum, or calcium chloride (CaCl2) can be added to increase the amount of calcium ions in water. It can overcome the buffering capacity of malt phosphates, lower the mash pH to acceptable range3 and promote clarity, flavour, and stability in the finished beer.2 Calcium is the principal ion that determines water hardness. Water hardness is defined as the amount of dissolved calcium and magnesium in the water. The LAQUA DO handheld meters are packaged with DO electrodes, which have innovative replaceable DO tips and built-in temperature sensor, in carrying cases for routine measurements in the field. Aside from their simple and easy operation, the LAQUAtwin pocket meters have unique flat sensors that can measure sample as low as 0.05 ml in just a few seconds. Handheld meters and dissolved oxygen (DO) electrodes are recommended for beer brewers. Based on the results, brewers can make necessary water adjustments to make a great beer.Īs water quality check in beer brewing process is a crucial step to achieve exceptional taste and quality of beer, the HORIBA LAQUAtwin pocket meters and LAQUA dissolved oxygen (DO) The common test parameters are explained below. To determine the mineral composition of water, beer brewers can ask reports from local water companies, send sample water to laboratories, or perform the tests by themselves using proper equipment. The former is low in dissolved minerals but higher in organic matter, while the latter is generally higher in dissolved minerals and low in organic matter.2 Water can come from two sources-surface water and groundwater. Brewing water should be clean and odourless. The wort is subsequently converted into the alcoholic drink by fermentation using yeast.Īs beer is mostly water, the composition of brewing water can affect the quality of beer. In beer brewing, the starch source is mixed with water and converted into a sugary liquid called wort. Malted barley and hops are the most commonly used cereal grain and flavouring agent, respectively. The four main ingredients of beer are cereal grains (e.g., malted barley, wheat, maize, rice) as starch source, water, flavouring agents (e.g., hops, gruit, herbs, fruits), and yeast. It has become a part of the culture of many nations and often associated with social traditions such as festivals and games.1īrewing is the process of making beer. Beer is one of the most widely consumed alcoholic drinks and the third most popular drink overall (after water and tea) in the world.

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