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BREWERY LIQUOR COMPOSITION—PRESENT DAY VIEWS
Author(s) -
Harrison J. G.,
Laufer S.,
Stewart E. D.,
Siebenberg J.,
Brenner M. W.
Publication year - 1963
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1963.tb01933.x
Subject(s) - brewing , alkalinity , pulp and paper industry , chemistry , boiler water , waste management , water softening , gypsum , environmental science , boiler (water heating) , food science , softening , fermentation , engineering , organic chemistry , metallurgy , statistics , materials science , mathematics
Water used for the production of malt beverages should be a potable water, but often requires chemical modification to make a liquor of best quality for brewing. The sanitary standards for drinking water required by public health agencies are ordinarily adequate for brewing purposes also. Hardening salts and acids to reduce alkalinity are the most frequent additives to brewing liquor. Past emphasis on pH reduction of liquor is considered of less importance than reduction of the alkalinity of the liquor to near zero. Addition of gypsum to the liquor used in laboratory malt mashes demonstrated and confirmed that the pH of the wort is significantly reduced by the added calcium salt. For non‐brewing purposes, water may require softening by chemical or deionizing treatment. The addition of algicides or fungicides may be required for water used in pasteurizers or condensers. For improved steam quality, scale prevention and boiler safety, boiler feed waters may need special chemical treatment.