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lec8a - Breweries use huge amounts of w ater typically on...

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1 Brewing Water Breweries use huge amounts of water, typically on the order of 8 to 11 times the volume of beer produced. In addition to direct use in brewing, water is used for generation of steam, for packaging (rinsing bottles & cans, in tunnel pasteurizers) and for cleaning lines, tanks and equipment throughout the plant. In brewing history it was empirically discovered that the natural water sources in certain places were particularly well suited for the production of beers of certain styles. Location Ca ++ Mg ++ SO 4 = HCO 3 - Beer type Burton-on- 352 24 820 320 bitter pale ales Trent Dortmund 260 23 283 549 mild lagers Munich 80 19 5 333 sweet dark lagers Dublin 119 4 54 319 stouts Pilsen 7 8 6 18 pale lagers Water Composition in Famous Brewing Cities (mg/L) As scientific knowledge about water chemistry and its relationship with brewing developed, it became possible to add salts to improve the brewing properties of water from other places. Today it is possible, although in some cases expensive, to brew with the water found virtually anywhere. Salt Adjustment One of the most common salt adjustments is to add Ca ++ , which activates some of the malt enzymes, facilitates yeast flocculation and forces precipitation of oxalates from the grain, which could otherwise lead to haze formation. Typically this is done by adding gypsum (CaSO 4 ) to the mash water.
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2 Ca ++ + C 2 O 4 -- CaC 2 O 4 Calcium + Oxalate ---> Ca oxalate
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