It is required that the brewing water should be colorless and transparent,without suspended matter and sediment. Otherwise, the transparency of wort will be affected, and beer is easy to precipitate.10 barrel brewery,beer dispenser,brewing kettles,brew kettle,brewery equipments,brewery equipment,brew equipment,brewing equipments,brewing equipment.
When the water is heated to 20 ~ 50 ℃, the taste should be refreshing. The smell and taste are neutral, and there is no peculiar smell. If there is salty, bitter and astringent taste, it can not be used
The total dissolved salts in water should be between 150 ~ 200mg / L. too much salt will lead to rough and bitter taste of beer.
The pH of the water should be between 6.8 and 7.2. The partial alkali or partial acid will cause difficulty in saccharification and make the beer taste bad.
The organic matter in the water is calculated by the oxygen consumption of potassium permanganate, and the content of organic matter should be less than 3 mg / L. if it is more than 10 mg / L, the water has been seriously polluted.
The total hardness of water for light beer production should be less than 8 ° DH (equivalent to 5.706 mmol / L of water hardness). If strong beer is produced, the total hardness of water can be appropriately increased.
The iron content in water should be less than 0.3mg/l.
There should be no ammonium salt in the water. The presence of ammonium salt indicates that the water is not clean, which should not exceed 0.5mg/l.
The content of chloride in water should be 20 ~ 60mg / L.
The content of silicate in water should be less than 30mg / L. if it is more than 50mg / L, the wort will not be clear, and it is easy to form micelles during fermentation, which will affect yeast fermentation and beer filtration, cause beer colloidal turbidity, and make beer taste rough.
The total number of bacteria and Escherichia coli in water should meet the standard of drinking water.
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