When we talk about water chemistry in brewing, we’re looking at and adjusting the following elements within our water Water chemistry in brewing is the process of adjusting some of the salts, minerals, and pH in the water that is used in the brewing process - namely in the mashing and sparging stages. We’ll try to keep the sciencey stuff to a minimum and focus on how different elements of water impact your beers and how you can leverage the power of brewing software to help determine what adjustments you should make to your water to improve it and make it suitable for the style of beer you’re making. In this article, we’re going to dive into the world of water chemistry. This means that water chemistry adjustments are well within reach of homebrewers of all skill levels, and is a critical step to getting your homebrewed beer to taste akin to commercially available craft beer.
#Beersmith water profiles how to#
Thankfully with the vast array of (free) brewing software available, you don’t need to be a science major to understand and work out how to adjust your water for brewing beer.
Even some minor tweaks and adjustments to some of the elements that make up your water profile can yield massive results and improvements in the end beer that is produced. Being such a significant ingredient, it’s a little ironic that it’s often overlooked by homebrewers and is sometimes the last thing they turn their attention to in order to improve the quality of their brews.Īt every step in the brewing process water is utilized in some way, so it’s important it gets the attention it deserves to ensure you’re getting the most out of it. When it comes to making beer, the largest single ingredient is water - making up 90-95% of all the ingredients used.
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