menschmaschine
Well-Known Member
Calcium is one of the most important minerals in brewing. Referenced below are reasons why. Anything I missed? Any disagreements or other points of view?
Mash:
-React with malt phosphates to decrease pH. This reaction extends into the boil kettle. (Fix & Briggs)
-Afford thermal protection of mash enzymes. (Fix)
-Increases mash acidity (Noonan)
-Stimulates enzyme activity (Noonan)
-Improves protein digestion (Noonan)
-Stabilizes alpha-amylase (Noonan & Briggs)
-Helps gelatinize starch (Noonan)
-Improves lauter run-off (Noonan)
-With associated decrease in pH, increases FAN and therefore faster saccharification (Briggs)
Boil:
-Inhibit color formation (Fix)
-Facilitate protein coagulation (Fix)
-Along with potassium phosphate, improves hot-break flocculation (Noonan & Briggs)
Fermentation:
-Favorably affect yeast flocculation (Fix & Briggs)
-Aid beer clarification during maturation (Fix)
-Small amounts neutralize substances toxic to yeast, e.g., peptone and lecithin (Noonan)
-Improves stability of finished beer (Noonan)
In excess:
-Inhibit yeast growth (Fix)
-If precipitated with organic phosphates, interferes with runoff filtering and robs the wort of phosphate, a necessary yeast nutrient (Noonan)
-Excess of 100 mg/L in the mash risk reducing phosphate from the wort to be inadequate for yeast (Briggs)
Acceptable levels:
50 mg/L, 100-150 mg/L are common (Fix)
20-150 mg/L depending on beer style (Briggs)
References:
Fix = Principles of Brewing Science 2nd Ed.
Noonan = New Brewing Lager Beer
Briggs = Brewing Science and Practice
Mash:
-React with malt phosphates to decrease pH. This reaction extends into the boil kettle. (Fix & Briggs)
-Afford thermal protection of mash enzymes. (Fix)
-Increases mash acidity (Noonan)
-Stimulates enzyme activity (Noonan)
-Improves protein digestion (Noonan)
-Stabilizes alpha-amylase (Noonan & Briggs)
-Helps gelatinize starch (Noonan)
-Improves lauter run-off (Noonan)
-With associated decrease in pH, increases FAN and therefore faster saccharification (Briggs)
Boil:
-Inhibit color formation (Fix)
-Facilitate protein coagulation (Fix)
-Along with potassium phosphate, improves hot-break flocculation (Noonan & Briggs)
Fermentation:
-Favorably affect yeast flocculation (Fix & Briggs)
-Aid beer clarification during maturation (Fix)
-Small amounts neutralize substances toxic to yeast, e.g., peptone and lecithin (Noonan)
-Improves stability of finished beer (Noonan)
In excess:
-Inhibit yeast growth (Fix)
-If precipitated with organic phosphates, interferes with runoff filtering and robs the wort of phosphate, a necessary yeast nutrient (Noonan)
-Excess of 100 mg/L in the mash risk reducing phosphate from the wort to be inadequate for yeast (Briggs)
Acceptable levels:
50 mg/L, 100-150 mg/L are common (Fix)
20-150 mg/L depending on beer style (Briggs)
References:
Fix = Principles of Brewing Science 2nd Ed.
Noonan = New Brewing Lager Beer
Briggs = Brewing Science and Practice