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Brewing Elements Ser.: Water : A Comprehensive Guide for Brewers by Colin Kaminski and John Palmer (2013, Trade Paperback)

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About this product

Product Information

Water is arguably the most critical and least understood of the foundation elements in brewing. For many brewers used to choosing from a wide selection of hops and grain, water seems like an ingredient for which they have little choice but to accept what comes out of their faucet. But brewers in fact have many opportunities to modify their source water or to obtain mineral-free water and build their own brewing water from scratch. Much of the relevant information can be found in texts on physical and inorganic chemistry or water treatment and analysis, but these resources seldom, if ever, speak to brewers. Water: A Comprehensive Guide for Brewers takes the mystery out of water's role in the brewing process. This book is not just about brewing liquor. Whether in a brewery or at home, water is needed for every part of the brewing process: chilling, diluting, cleaning, boiler operation, wastewater treatment, and even physically pushing wort or beer from one place to another. The authors lead the reader from an overview of the water cycle and water sources, to adjusting water for different beer styles and brewery processes, to wastewater treatment. It covers precipitation, groundwater, and surface water, and explains how municipal water is treated to make it safe to drink but not always suitable for brewing. The parameters measured in a water report are explained, along with their impact on the mash and the final beer. Understand ion concentrations, temporary and permanent hardness, and pH. The concept of residual alkalinity is covered in detail and the causes of alkalinity in water are explored, along with techniques to control alkalinity. Ultimately, residual alkalinity is the major effector on mash pH, and this book addresses how to predict and target a specific mash pH--a key skill for any brewer wishing to raise their beer to the next level. But minerals in brewing water also determine specific flavor attributes. Ionic species important to beer are discussed and concepts like the sulfate-to-chloride ratio are explained. Examples illustrate how to tailor your brewing water to suit any style of beer. To complete the subject, the authors focus on brewery operations relating to source water treatment, such as the removal of particulates, dissolved solids, gas and liquid contaminants, organic contaminants, chlorine and chloramine, and dissolved oxygen. This section considers the pros and cons of various technologies, including membrane technologies such as filtration, ion-exchange systems, and reverse osmosis.

Product Identifiers

Publisher
Brewers Publications
ISBN-10
0937381993
ISBN-13
9780937381991
eBay Product ID (ePID)
111099464

Product Key Features

Book Title
Water : a Comprehensive Guide for Brewers
Author
John Palmer, Colin Kaminski
Format
Trade Paperback
Language
English
Topic
Beverages / Alcoholic / Beer, Industries / Food Industry, Natural Resources
Publication Year
2013
Genre
Nature, Cooking, Business & Economics
Number of Pages
300 Pages

Dimensions

Item Length
8.8in
Item Height
0.8in
Item Width
6in
Item Weight
17.1 Oz

Additional Product Features

Lc Classification Number
Tp583.P35 2013
Reviews
"In addition to extracting nuggets from the literature, the authors have drawn on the knowledge of experienced brewers ... and those who have developed software for doing some of the complex calculations and experiments. With such a breadth of sources, this book will either answer your brewing water questions or have you well on the way to those answers." -- From the Foreword by A J deLange, Water Researcher/Homebrewer, "If you don't get the water right, neither will you succeed with the beer. Water is a precious commodity, from its availability, through its quality, right to its departure down the drain. It demands respect and that is precisely what it receives in this book, which is packed with valuable information, calculations and lines for brewers large and small." -- Charles Bamforth, Professor of Malting & Brewing Sciences, University of California, "I have worked with water my entire engineering career and I know the intricacies of typical water treatment and utilisation. Brewing water needs are a unique aspect that have received little research or explanation in the past. This book assembles a wide variety of information focused on the specialised water needs in brewing and makes it accessible to all brewers. The treatment of brewing water can be as simple or complicated as a brewer wants to make it, but any brewer will find things in this book that can make their beer better." -- Martin Brungard, Water Resource Engineer/Homebrewer
Copyright Date
2013
Target Audience
Trade
Lccn
2013-019177
Dewey Decimal
546/.22
Series
Brewing Elements Ser.
Dewey Edition
23
Illustrated
Yes

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5 out of 5 stars
by basmonangSep 03, 2019
Good book
This book is amazing! It has all I need to take my homebrewing to the next level. SALUD!
Verified purchase: Yes | Condition: Pre-owned
5 out of 5 stars
by ofarrell859Nov 26, 2020
Awesome!
Thank you!
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