- Edited
No BeerSmith ( http://beersmith.com/blog/2008/08/24/brewing-water-hard-or-soft/ ) svarīgākie parametri sanāk šie:
Ca - Calcium levels in the 100 mg/l range are highly desirable, and additives should be considered if your water profile has calcium levels below 50 mg/l. The range 50mg/l to 150 mg/l is preferred for brewing.
Mg - Levels in the 10-30 mg/l range are desirable, primarily to aid yeast. Levels above 30 mg/l will give a dry, astringent or sour bitter taste to the beer.
Cl - Normal brewing levels should be below 150 mg/l and never exceed 200 mg/l. If you have heavily chlorinated city water you can reduce it using a carbon filter or by pre-boiling the water for 20-30 minutes before use.
SO4 - Normal levels are 10-50 mg/l for pilsners and light beers and 30-70mg for most ales. Levels from 100-130 mg/l are used in Vienna and Dortmunder styles to enhance bitterness, and Burton on Trent pale ales use concentrations as high as 500 mg/l.
HCO3 - Recommended levels are 25-50 mg/l for pale beers and 100-300 mg/l for darker beers. Note that bicarbonates and temporary hardness can be reduced by pre-boiling the water – the precipitate that falls out after boiling is primarily bicarbonate.
Na - 10-70 mg/l range are normal, and levels of up to 150 mg/l can enhance malty body and fullness, but levels above 200 mg/l are undesirable.
No šejienes: https://www.morebeer.com/articles/treating_homebrew_water
- Fe - netīkama piegarša no 0.05
- Mn - ideālā 0
- NO3 - ideālā 0
- NO2 - ideālā 0
- NH4 - ideālā 0
K - piedod sāļu garšu
Brewing water, for example, is best kept at a pH range of 6–7. The mash should be kept within pH 5.2–5.5 (at mash temperature) for optimal enzymatic action.
