Brewing Chemistry: Water and Mash

Note: This course was previously titled Introduction to Brewing Chemistry.

Examine the basics of brewing water and mash chemistry for commercial and advanced homebrewing. Designed for brewers with little chemistry knowledge, this class presents the fundamentals of the underlying chemistry critical to successful all-grain brewing. Review basic chemical interactions and equilibriums, and explore their influence on water chemistry, potential water treatments for the small commercial and home producer, the complexities of mash pH and the activity of malt enzymes vital in the production of quality wort. With the variability of online brewing calculators, it is critical to understand the underlying science that goes into crafting your next great beer recipe.

Interested in learning more about brewing chemistry? Check out these courses: Brewing Chemistry: Hops and Boil and Brewing Chemistry: Yeast Biology and Fermentation Chemistry.

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