At this sample size, 8 tasters (p<0.05) would have had to identify the unique sample to reach statistical significance, Unfortunately only six made the correct choice. They were asked to identify the unique sample. Each participant was served two samples of the Mineral Adjusted beer and 1 sample of the Melbourne Water beer in opaque white cups. This was similar to a past xBmt where tasters were able to tell apart a Pilsner made with pure RO water from one where the water was adjusted with mineralsġ2 Club members participated in this xBmt. a German Pilsner made with significantly higher calcium, sulfate and chloride The test was a German pilsner made with Melbourne Water vs. The same applies to rainwater.Īt the January 2023 Club meeting, we conducted a Brulosophy style Experiment It soon becomes evident that Melbourne water is calcium deficient and requires calcium addition for all brewing. The mean concentrations for practical water treatment are so low as to be considered zero. Some outlying maxima are a little disconcerting, but hopefully, they are rare. This is from a single year but is pretty representative of the soft water in Melbourne. The following data from the South East Water Water Quality Report shows the concentrations in ppm (parts per million) of the ions of importance in brewing. Despite generally being pure enough to consume on its own, municipal water can vary significantly in mineral composition, making between-batch consistency difficult, if not impossible. Water is the single largest ingredient in beer, and while adjusting it to a particular mineral profile is viewed as confounding by some, there’s heaps of evidence that indicate doing so has a genuine impact. As such, using straight RO water to brew with is cautioned against. In addition to influencing perceptible aspects of beer, certain minerals in brewing water affect things like enzymatic conversion during the mash, protein coagulation during the boil, and yeast health during fermentation.

We have a great Water Chemistry document written by one of our long-time members Tony Wheeler Watch This Hayden gave a great talk on Water Chemistry at the January 2023 Club Meeting.

Brewers generally aim for a balanced water chemistry to support the finished beer's desired yeast and malt flavors. These minerals can be adjusted by adding or removing certain minerals or using reverse osmosis or ion exchange to purify the water. Some of the critical water chemistry parameters that brewers consider include pH, alkalinity, calcium, magnesium, sodium, chloride, and sulfate. For example, a beer with a high mineral content, such as a German Pilsner, may require different water chemistry than a beer with a low mineral content, such as a Belgian Witbier. Different styles of beer may require different water chemistry. It can also affect the flavor and clarity of the finished beer. The mineral content of the water can affect the pH of the mash, which in turn affects the conversion of enzymes and the extraction of sugars from the grains. Water chemistry plays a crucial role in brewing beer.

Water profile beersmith 3