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Class 3 handout - Charlie Bamforth [email protected]

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The Wonderful World of Beer and Brewing Charlie Bamforth [email protected] Welcome to FST 3
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Beer is 90% + water
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Good brewery uses 3-4x more than ends in beer Bad brewery uses 15-20x more than ends in beer Water usage
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It should not harm the customer and neither should it screw up the plumbing
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Primary filters Secondary filters Chlorination Pumping station Impounding reservoir Pumping station Service reservoir River
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Potable water Regulations: Water Standards Chemicals, microbes
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Brewing water Cleaning water Service water
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Hardness Lather formation Temporary - bicarbonates of calcium Permanent - sulfates of calcium
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--------------------------------------------------------------------------------- Ionic composition (mg per liter) of water. --------------------------------------------------------------------------------- Component Burton Pilsen Dublin Munich Davis Calcium 352 7 119 80 40 Magnesium 24 2 4 18 90 Sulfate 820 5 54 8 60 Chloride 16 5 19 1 50 Bicarbonate 320 37 319 333 450 ---------------------------------------------------------------------------------
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Much speculation, even folklore : water with high permanent hardness good for Burton style bitters; less calcium sulfate and more Calcium bicarbonate good for sweeter darker beers (Dublin, Munich, London); chloride and bicarbonate good for Dortmunder beers
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Bicarbonate - alkaline Calcium + phosphate acid Lower pH
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Water treatment Charcoal filtration Ion exchange Sterilization
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What happens to the waste water?
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Godesgoode ° Brewing Yeast
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