Free Downloads Water: A Comprehensive Guide For Brewers (Brewing Elements)
Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment. The discussions include how to read water reports, understanding flavor contributions, residual alkalinity, malt acidity, and mash pH.
Series: Brewing Elements
Paperback: 300 pages
Publisher: Brewers Publications (October 7, 2013)
Language: English
ISBN-10: 0937381993
ISBN-13: 978-0937381991
Product Dimensions: 6 x 0.8 x 8.8 inches
Shipping Weight: 14.9 ounces (View shipping rates and policies)
Average Customer Review: 4.5 out of 5 stars See all reviews (103 customer reviews)
Best Sellers Rank: #13,103 in Books (See Top 100 in Books) #7 in Books > Science & Math > Chemistry > Inorganic #14 in Books > Cookbooks, Food & Wine > Beverages & Wine > Beer #22 in Books > Cookbooks, Food & Wine > Beverages & Wine > Homebrewing, Distilling & Wine Making
A much awaited book on water chemistry and treatment for brewers is finally here. Was it worth the wait?First of all a criticism - the authors, reviewers and forward note editor imply that there has never been a (single) book of its kind covering the vast topic of water chemistry for brewers - at least not in recent times, in English or with the requisite technical depth for professional brewers. Well they all missed a big fish here (I add the same levity they do in using water terms in a humorous way to open up their topics). I refer to the title: Water in Brewing in the European Brewery Convention Manual of Good Practice Series. 2001 Fachverlag Hans Carl ISBN 3-418-00778-3. With no mention of this book in Palmer and Kaminski's work it's a huge oversight on their part. (Furthermore there are other treatises on brewing water treatment as published conference proceedings out there also not referenced by Palmer and Kaminski. So they missed a lot of crucial literature along the way). That being said and, while there is a lot of overlap in coverage of topics in the two volumes discussed here, the new work has brought together a stellar amount of material and reduced it to a level that will - after some effort (it ain't that easy folks to understand this topic - muddy waters always for all of us here) be amenable to novice chemists and will help more brewers understand the calculations that may help them make better beer.The book covers the usual waves of information - how to read a water report and the importance of the presence or absence of each mineral ion and many organic components (the latter well covered in the EBC manual also).
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