For what I've read about treating water to raise/lower PH to match the light/dark beer you're trying to make, it talks about being needed for the chemical process of mashing. what considerations are there for extract brewing?
water treatment for extract or partial mash?
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There are water considerations for extract brewing too. There is a short paragraph on those considerations at the end of the Water Knowledge section on the Bru'n Water website. Check it out along with the other water stuff.
thanks.
https://sites.google.com/site/brunwater/water-knowledge
is a great resource for learning more about water profiles for brewing.
for anyone else interested, here's the content pertinent:
4.6 Extract Brewing Considerations
Brewers using Malt Extract for their brewing can still benefit from Water Adjustments. Most particularly when using either highly mineralized or alkaline water or when using RO or Distilled Water.
When using highly mineralized or alkaline water, the water can impart poor flavor to the beer. If the brewing water has excessive ion concentrations, they may impact flavor as noted in Section 2 above. Using highly alkaline water may increase the pH of the resulting wort and create a coarser and rougher flavored beer. If the tap water has high ion concentrations, dilution with RO or Distilled Water is appropriate. A brewer should know what their tap water contains before contemplating mineral additions. If the water has high alkalinity, the sparging water alkalinity should still be reduced to under 50 ppm to avoid tannin extraction from any steeped grains and to help the wort in the kettle reach a desirable pH. Acidification of tap water may be suitable to reduce excessive alkalinity.
When brewing with RO or Distilled Water and Malt Extracts, the Extract should provide most of the minerals needed for proper fermentation performance. Additional ions may not be needed, but the ion content in the Malt Extract is typically low to moderate. If the Brewer desires a specific flavor profile, additional Sodium, Sulfate or Chloride containing minerals can be added to the RO or Distilled brewing water to create desired taste impacts.
https://sites.google.com/site/brunwater/water-knowledge
is a great resource for learning more about water profiles for brewing.
for anyone else interested, here's the content pertinent:
4.6 Extract Brewing Considerations
Brewers using Malt Extract for their brewing can still benefit from Water Adjustments. Most particularly when using either highly mineralized or alkaline water or when using RO or Distilled Water.
When using highly mineralized or alkaline water, the water can impart poor flavor to the beer. If the brewing water has excessive ion concentrations, they may impact flavor as noted in Section 2 above. Using highly alkaline water may increase the pH of the resulting wort and create a coarser and rougher flavored beer. If the tap water has high ion concentrations, dilution with RO or Distilled Water is appropriate. A brewer should know what their tap water contains before contemplating mineral additions. If the water has high alkalinity, the sparging water alkalinity should still be reduced to under 50 ppm to avoid tannin extraction from any steeped grains and to help the wort in the kettle reach a desirable pH. Acidification of tap water may be suitable to reduce excessive alkalinity.
When brewing with RO or Distilled Water and Malt Extracts, the Extract should provide most of the minerals needed for proper fermentation performance. Additional ions may not be needed, but the ion content in the Malt Extract is typically low to moderate. If the Brewer desires a specific flavor profile, additional Sodium, Sulfate or Chloride containing minerals can be added to the RO or Distilled brewing water to create desired taste impacts.
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