Process water assessment criteria

Requirements for technological water for the production of light beer ,are following:

Turbidity should not be greater than 5 mg Si02 / dm3, Turbidity is usually caused by the presence of an excessive amount of silica, organic compounds or both.

Color allowed for 20 mg Pt / dm3, A higher intensity of color indicates the content of colored organic substances in the water, mainly humic compounds.

Odor acceptable Z2R, that is, when tested cold (WITH) weak (2), vegetable (R). In any case, water above 2R may not be used for production, even more so with a perceptible putrid smell, represented by the letter G., e.g.. Z2G, which means when tested cold - weak putrefactive.

The quality of process water does not depend on the overall hardness, if it is not higher than 30 ° n (water hardness 1 ° German (1°n) corresponds to the content of equilibrated calcium salts 10 mg of calcium oxide w 1 dm³ of water). However, the system of carbonate and non-carbonate hardness is very important. It depends on these sizes, whether water has acidifying properties, that is, alkalizing.

Alkalizing properties are one of the causes of acute bitterness in beer. They can cause fogging on the sides of the bottles after washing them. Sulphates increase the bitterness intensity.

Residual alkalinity is a measure of the alkalising properties and should not be greater than 5.

Chlorides give the beer a mild and sweet taste. Their content in water to 5 mval / dm3 (do 300 mg / dm3 converted to NaCl), is of no major importance for the quality of the beer.

Nitrates reduce the activity of yeasts and cause their degeneration. The content of nitrates in the water should not exceed 0,5 mval / dm3 (7 mg N / dm3).

Nitrite is only allowed in trace amounts. They create more favorable conditions for the development of harmful microorganisms and give the beer an unpleasant phenolic aftertaste.

Iron content above 0,3 mg / dm3 and manganese above 0,1 mg / dm3 is the cause of the darkening of the color, bad taste of beer and decreased yeast activity.

Ammonia of mineral origin has no significance for the brewing technology, and organic ammonia should not be present in the water at all.

Silicon – silicic acid and its salts above amount 20 mg So02 / dm³ inhibit the growth of yeasts, and thus reduce the degree of attenuation, reducing the permeability of the cell membrane.

Free chlorine content should not be higher than 0,1 mg/dm³. Free chlorine in the water gives the beer an unpleasant - phenolic aftertaste.

Sodium bicarbonate - the presence of this compound is very harmful because it increases the pH of the mash, wort and beer.

Bound CO2 (jon HCO-) - the amount of bound carbon dioxide is equivalent to the amount of bicarbonate of calcium, magnesium and possibly sodium.

Chlorides give the beer a mild and sweet taste. Their content in water to 5 mval / dm3 (do 300 mg / dm3 converted to NaCl), is of no major importance for the quality of the beer.

Nitrates reduce the activity of yeasts and cause their degeneration. The content of nitrates in the water should not exceed 0,5 mval / dm3 (7 mg N / dm3).

Nitrite is only allowed in trace amounts. They create more favorable conditions for the development of harmful microorganisms and give the beer an unpleasant phenolic aftertaste.

Iron content above 0,3 mg / dm3 and manganese above 0,1 mg / dra3 is primarily the cause of the darkening of the color, bad taste of beer and decreased yeast activity.

Ammonia of mineral origin has no significance for the brewing technology, and organic ammonia should not be present in the water at all.

Silicon – silicic acid and its salts above amount 20 mg SiO2 / dm³ inhibit the growth of yeasts, and thus reduce the degree of attenuation (reducing the permeability of the cell membrane.

Free chlorine content should not be higher than 0,1 mg/dm³. Free chlorine in the water gives the beer an unpleasant - phenolic aftertaste.

Sodium bicarbonate - the presence of this compound is very harmful because it increases the pH of the mash, wort and beer.