The Art of Water Chemistry: Balancing Your Brew’s Backbone

Good morning. Another week, another brewery closing. Argonne Rose Brewing Company in Westchester, NY is closing it’s doors in what has become a familiar story since the pandemic. Is this the end of craft brewing as we know it?

In my opinion, this is just a correction to an oversaturated market - some breweries will close, but the ones that remain will grow and sustain for the long term.

-Brandon Copeland

The Art of Water Chemistry: Balancing Your Brew’s Backbone

When we think about brewing, ingredients like malt, hops, and yeast often steal the spotlight. But there's an unsung hero that plays a pivotal role in shaping your beer's character: water. It's not just the medium that holds everything together; its mineral composition can make or break your brew.

Why Water Matters

Water isn't just H₂O; it's a complex solution containing various minerals that influence pH levels, yeast activity, and flavor profiles. Historically, the natural water profiles of cities like Burton-on-Trent and Dublin have given rise to iconic beer styles. Understanding and adjusting your water chemistry can help you replicate these styles or craft something uniquely your own.

Key Minerals in Brewing Water

• Calcium (Ca²⁺): Enhances yeast flocculation and enzyme activity, contributing to clarity and stability.

• Magnesium (Mg²⁺): Aids yeast health but can impart bitterness if levels are too high.

• Sodium (Na⁺): Accentuates malt sweetness at moderate levels; excessive amounts can lead to a salty taste.

• Sulfate (SO₄²⁻): Emphasizes hop bitterness and dryness, ideal for pale ales and IPAs.

• Chloride (Cl⁻): Enhances malt flavors and fullness, suitable for malty beer styles.

• Bicarbonate (HCO₃⁻): Buffers mash pH but can cause alkalinity issues if not balanced properly.

Adjusting Your Water Profile

1. Assess Your Source Water: Obtain a water report to understand your starting point.

2. Define Your Beer Style: Determine the ideal water profile for the style you're brewing.

3. Make Calculated Adjustments: Use brewing salts like gypsum (calcium sulfate) or calcium chloride to tweak mineral levels.

4. Monitor pH Levels: Aim for a mash pH between 5.2 and 5.6 for optimal enzyme activity.

Is Water Chemistry Worth the Hassle?

Some brewers dive deep into water chemistry, treating it as an essential part of the brewing process. Others prefer to keep things simple, relying on their local water supply and focusing on other aspects of brewing. Where do you stand?

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Beer Trivia Question

🍺 Which famous brewing city’s water profile is so high in sulfates that it helped define an entire beer style known for its crisp, hop-forward character?

Read to the end to find out if you're right!

Brewgr Recipe of the Week

Bill’s Basic Brew

A basic brew for Bill, brewed by Charlie. This American Pale Ale features primarily 2-Row grains with Caramel/Crystal 60, with two additions of Galena hops. This is a good way to be introduced to multi-step mashing, if you have the means to temperature control.

Credit: CharlieMopps

Poll Results: Would You Try Harvesting Wild Yeast?

I’m not surprised that most brewers are planning to stick to commercial yeast - I think I’m in the same camp. However, the inspiration for the article came from Sam Calagione’s Brew Masters TV show where he goes to Egypt to harvest wild grains for an ancient ale project for Dogfish Head. Brew Masters only ran for one season, but was excellent - if you haven’t seen it, I highly recommend watching the seven episodes that exist from 2010.

And the Answer Is...

🍺 Burton-on-Trent, England. The water in Burton-on-Trent is naturally rich in calcium sulfate (gypsum), which enhances hop bitterness and clarity. This unique water chemistry played a key role in shaping the iconic English Pale Ale and India Pale Ale (IPA) styles. Brewers worldwide still use "Burtonizing" techniques—adding gypsum—to mimic this legendary water profile.