1. July 2017 Meeting

2. Homebrew-Only between 4:30pm and meeting adjournment. Thank you!
REMINDER!
Homebrew-Only between 4:30pm and meeting adjournment. Thank you!

3. July 2017 Meeting Agenda New Members/Visitors Competition Updates
Upcoming/Ongoing Events
Barrel Projects
HomebrewCon Debrief
Water Chemistry & Adjustments
Adjournment

4. New Members/Visitors-

5. Competition News Chris Detrick – Bronze Medal – Double IPA
Andrew Ayers – Silver Medal – Saison

6. Upcoming Activities Beehive Brewoff 2017
Entry: 8/13 – 8/20
Judging: 8/26 – 8/27
Awards: The Bayou
$5/entry
September 17th – Annual Summer Picnic
We will have a sign-up for potluck items

7. Ongoing Activities LDB Hoppy Hour
Next Event – 7/19, at Squatter’s Westside Tavern, 600pm - 730pm.
W, Salt Lake City, UT 84115

8. Barrel Projects Cabernet Barrel #1 Gin Barrel #1 Gin Barrel #2
Current – Oud Bruin (plan to pull in early July)
Projected – Solera Dark Sour
Location – Andrew’s House
Gin Barrel #1
Current –Fisher Brewing Beer
Gin Barrel #2
Current – Just emptied
Projected – Solera Golden Sour

9. Barrel Projects New Clean Barrel(s)
Breckenridge Bourbon Barrel (proposed)

10. HomebrewCon 2017

11. Water Chemistry & Adjustments

12. Why Does Water Matter?
General Rule: If it tastes and smells good, you can use it for brewing
Is it that simple? Yes & No
Water is made up of H2O and minute amounts of other dissolves minerals
Presence of these minerals can vastly affect beer quality and presentation.

13. Why Does Water Matter? Primary Reasons:
Mash pH (for good enzymatic activity & finished beer pH)
Yeast Health (for healthy fermentation)
Palate Expression (dryness vs. fullness)

14. What’s in Your Water? Sources of Information Water Reports
Water Testing

15. What’s in Your Water? What do we generally have in Utah?
Hard water
What can we do about it?
Distilled Water
Reverse Osmosis (RO) water

16. What’s in Your Water? Chlorine Chlorine can be removed by:
Will bind with yeast-produced phenols to form chlorophenols. Chlorophenols have a very low taste threshold and taste like band-aids.
Chlorine can be removed by:
Boiling
Aeration
Standing
Carbon filtration
Sodium/Potassium Metabisulfate (Campden tablets)

17. What’s in Your Water? Calcium Aids in mash pH
Protects mash enzymes for heat degradation
Improves run-off through protein coagulation
Aids in hot break
Improves yeast flocculation
Aids in clarity

18. What’s in Your Water? Magnesium Important for yeast health
Use less than 40ppm to avoid bitter, sour character
Above 125ppm, it’s a laxative and diuretic

19. What’s in Your Water? Chloride Sulfate
Gives the perception of softness/roundness and fuller palate
Sulfate
Gives the perception of dryness and bitterness and clean finish

20. What’s in Your Water? Hardness Alkalinty
A measure of the dissolved calcium and magnesium in your water.
Alkalinty
A measure of the buffering capacity of your water. Buffering capacity is the ability of water to resist change in pH.

21. What’s in Your Water? Residual Alkalinity
The measure of remaining alkalinity after the water/mash chemical reaction has taken place.
This is important because, unmodified, it gives you a picture of what style (color) of beer would suit your water to mash at the correct pH

22. Mash pH Why does it matter?
Improved enzyme activity during the mash, leading to better conversion of starches to sugars
Lower pH in the finished wort which improves yeast health during fermentation, and also inhibits bacteria growth
Improved hop extraction rates in the boil
Better protein and polyphenol precipitation both during the cold break and post fermentation
Improved clarity in the finished beer with reduced chill haze
Improved flavor and clarity stability as the beer ages

23. Mash pH How do I determine and modify it? Malt Bill Acid Additions
Darker malts tend to be more acidic
Darker beers will generally require less adjustment
Acid Additions
Lactic and Phosphoric Acid can be used to adjust pH
Commercial products like 5.2 Stabilizer (use with caution)

24. Adjusting Water What’s Available? Calcium Chloride (CaCl2)
Calcium Sulfate (CaSO4)
Chalk (CaCO3)
Epsom Salt (MgSO4)
Lactic Acid (88%)
Phosphoric Acid (10%)

25. Common Rules of Adding Water Salts to Beer Buy a pH Meter Take cold pH readings (consistent) Don’t be afraid to make water adjustments Less is more (avoid making your beer minerally tasting)Don’t go overboard Isolate the Water variable on your recipe, use a recipe you use often (3-5 batches) Keep your final mash runnings below 5.8 pH and How to add salts to your water Add to your strike water at 100 degrees for max solubility of gypsum Many options of additions include 2/3 salts in the strike 1/3 in the sparge 100% in the strike and 0% in sparge 2/3 salts in the strike and 1/3 during First Wort Lautering

26. Adjusting Water Sulfate/Chloride Ratio
Used to affect finish beer. Typically a modifier for hoppy beers, but can be used as reference for all beers
0-0.4: Too Malty
: Very Malty
: Malty
: Balanced
: Slightly Bitter
2-4: Bitter
4-9: Very bitter
9+: Too bitter!

27. Examples of Proven Water Profiles per Style

29. Brewing Water
Questions?
Comments?
Examples?

30. Time for BEER!!!