4/12/2024 0 Comments Beersmith 3 water accuracy![]() Tables I and III list many minerals of major and minor importance in brewing. When I requested a water quality report, not only did I receive an overall analysis of my water, but also the actual measurements for each month of the year, including pH and water temperature! It is wonderfully soft and has remained very stable through the changing seasons and during the past several years. (Home brewers may be able to get an up-to-date report from a friendly local microbrewery or brewpub.) My water in Durham, North Carolina, comes from a protected upstate watershed. This information can be obtained by calling your local water utility and asking for a copy of their most recent water quality report. Water treatment: It’s not just for the big brewers anymore.Īll rational plans for water treatment require knowledge of the specific composition of your local water. In most cases it takes only a few simple changes to the mineral content of your available water supply to create a medium that will bring out the flavors you’re aiming for. You will no doubt find that if untreated water is used at your local brewpub or brewery, the same trend applies: The best beers are those most suited to the local water supply.įortunately, brewers can brew beyond the limitations of their local water supply to create excellent beers of any style. The quality and composition of the local water in each case uniquely accentuates the flavors in these indigenous styles. It is no coincidence that brewers in Munich make dark, malty lagers that those in Burton-on-Trent brew hoppy pale ales or that early immigrants settling in the American Midwest (where the water was soft like that of Bohemia) brewed Pilsener-like lagers. This approach can result in good individual beers, but is not the best way to produce consistently great beers brewed to style. They may add gypsum to an IPA or stout recipe, but do little else to alter the profile of their brewing water. Most home and craft brewers use the water most readily available to them, untreated, to brew all styles of beer. So why is it the one ingredient most often ignored by brewers? Water: It is by far the major component in beer.
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