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Water treatment for brewing beer
The pH and mineral content of brewing water are important for mashing, fermentation and the overall character of the beer. Here you will find salts, acids, pH and TDS meters, precision scales, pipettes and reverse osmosis systems for water treatment in home brewing.
Salts and acids for brewing liquor
Calcium chloride, calcium sulphate, magnesium sulphate and sodium hydrogen carbonate add various minerals to the brewing water. Lactic acid and citric acid can be used to lower the pH when appropriate for the water analysis and the desired brewing process.
The additions should be dosed based on the source water, the desired water profile and the specific beer style. Start with a calculation, measure the result, and make only small adjustments at a time.
Measurement of pH and mineral content
A calibrated pH meter makes it possible to monitor the pH during brewing. TDS and combination meters can be used for further water control, while precision scales, measuring cups and pipettes help with accurate dosing.
Reverse osmosis
An RO system reduces a large proportion of the water's dissolved minerals and provides a more neutral starting point. This makes it possible to build up a water profile using selected salts, but the water must still be measured and adjusted for the specific brew.
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Frequently asked questions
When is lactic acid used?
Lactic acid can be used to lower the pH of brewing water or mash. The required amount depends on the alkalinity of the water, the malt bill and the desired pH.
What does calcium chloride add?
Calcium chloride adds calcium and chloride. Chloride is often associated with a rounder malt experience and fullness, but the dosage must be balanced with the other minerals in the water.
What is the difference between gypsum and Epsom salt?
Calcium sulphate, also known as gypsum, supplies calcium and sulphate. Magnesium sulphate, also known as Epsom salt, supplies magnesium and sulphate.
See also our measuring equipment, malt, hops and yeast.
