60 BREWING & BEVERAGE INDUSTRIES BUSINESS “We take treating your liquor very seriously at Murphy’s. If you purchase any of our liquor treatments please remember you are entitled to a free liquor analysis and our technical support. We will recommend the most suitable treatment for your brewery.” IONIC COMPOSITION Originally, brewing started up in areas where the water supply was suitable for the production of beer, but with modern supply systems, the water available can unsuitable. The natural water in areas such as Burton- upon-Trent proved excellent for production of bitter ale beers and many brewers will now treat their incoming supply to adjust pH and salts content to emulate Burton water. Where dissolved salt levels are low, it is usually sufficient to make up the concen- trations to the desired levels. The most important ions are calcium. CALCIUM Calcium is a very important constituent and performs a number of functions:- • Decreases the pH during mashing and wort boiling, favouring enzyme activity • Promotes the precipitation of unwanted proteins in the kettle • Promotes yeast flocculation at the end of fermentation • Promotes head retention on beer • Prevents Beerstone SULPHATE Sulphate is added to give beer a drier and more bitter effect CHLORIDE High chloride concentrations are not usually found in water; its addition can impart palate fullness WATER HARDNESS The presence of calcium or magnesium ions in water gives rise to hardness. Calcium (or magnesium) bicarbonate in water is termed temporary hardness, so called because it can be removed simply by boiling the water and precipitating insoluble carbonate together with the evolution of carbon dioxide. Calcium or magnesium salts other than bicarbonates, typically sulphates or chlorides, are termed permanent hardness because they cannot be removed by boiling. TEMPORARY HARDNESS This needs to be closely controlled in order to achieve good beer. High levels of bicarbonate cause high pH values throughout the brewing process. It should be noted that bicarbonate ions are rather more effective at raising wort pH than calcium ions are at reducing it. The conversion of bicarbonate to carbonic acid is reversible until heat is applied, which drives off the carbon dioxide. This effectively removes the acidic hydrogen ion from the system by using it to form a stable water molecule. The wort pH therefore remains high and all the advantages derived from the presence of adequate calcium levels and reduced pH are lost. This has the following effects:- • Harsh after-tastes in the finished beer • Extract will be reduced due to lower ß-amylase activity • Poorer fermentation due to reduced FAN levels • Reduced protein precipitation due to high pH • Worts and beer more prone to infection • Hop utilisation will be increased, giving more bitter beers • mIncreased sparging of undesirable materials The result of this last item is to decrease beer stability, shelf life and to increase the likelihood of hazes. Colour will be darker, and flavour will affected. It is essential to ensure removal of excess bicarbonate. Hard water may contain 250 ppm of bicarbonate. The maximum level that can be tolerated without adverse effect for the production of pale ales is 50 ppm, and the preferred level would be about 25 ppm. It should also be noted that whilst additions of calcium may be made to the hot liquor tank, grist or kettle, the removal of bicarbonate must be achieved in the hot liquor tank. This may be done by using an acid treatment. This is now the most widely used method, for a number of reasons:- It is relatively inexpensive It is easy to use and does not produce sludge in the hot liquor tank Products such as AMS will add desirable anions, sulphate and chloride It can be achieved by using products such as Lactic Acid if no anions are wanted - for example in lager beers Liquor composition - advice from Murphy’s Showcase CHEMICALS & ADJUNCTS www.murphyandson.co.uk For more information visit: Klenzan launches pre-dosed cleaning sachets Klenzan Ltd has launched Green’R, its new eco-friendly pre-dosed range of concentrated surface cleaning products. The Green’R range are cleaners and sanitisers designed for all routine cleaning jobs and where storage space is limited. The eco-friendly products come in pre-dosed water-soluble sachets (PVOH) that dissolve in under 60 seconds and include a sanitiser, tested and approved to BS EN 1276 for effective bacterial reduction. The easy to use PVOH sachets cut down on the need for bulk storage and ensure there is no skin contact with concentrated chemicals. One small pack of 20 x 10g sachets equates to 15 litres of chemical solution, when dissolved. Once added to water, the Green’R surface sanitiser remains totally effective for up to 28 days, retaining outstanding capacity to clean and disinfect without the need to be replenished. An independent company with over 28 years experience, Klenzan is one of the UK’s most trusted providers of industrial hygiene solutions. Working across the beverage and brewing industries, amongst others, Klenzan is ideally placed to market this innovative range of products. www.klenzan.co.uk For more information visit: 60_Layout 1 16/05/2017 15:12 Page 1