MBAA-RMD OOT MeetingGlenwood Springs, CO September 17, 2011

Brewpub Operations on the Western Slope

• Seasonal Variations in our Local WaterGlenwood Canyon Brewing Company

• A brief description of our brewing equipment and the Beers we brew

• Video presentation of Glenwood Canyon Brewing Co.

Seasonal Variations in our

Local Waterat

Glenwood Canyon Brewing Company

Summary

• Municipal water from the City of Glenwood Springs comes from 3 sources:

• No Name Creek, • Grizzly Creek and the • Roaring Fork River as a back up

supply. • Surface water in our area is subject to

seasonal variations, most notably spring runoff.

Summary• This presentation will illustrate variations in

pH, hardness and alkalinity from 2006-10. Samples were taken from 329 batches over a period of 5 years. Samples were also taken from 54 batches from 2011 to use for comparison.

• The following test kits were used:pH: Accumet AB 15 pH meter from Fisher

ScientificHardness: Hach HA-71A/LaMotte PHT-DR-

LTAlkalinity: Hach AL-AP MG-L/LaMotte WAT-

DR

Year-Round Averages for Local WaterMinerals in parts

per millionGlenwood Springs Munich *

Hardness 161

Alkalinity 152 High

Sodium 2 2

Calcium 40 75

Magnesium 12 18

Chloride 3 2

Sulfate 4 10

Carbonate 149 150

pH 7.7

* Munich water data from “Brewing Lager Beer” by Greg Noonan

Treatment

• Food grade acid (Birko Phosphoric Acid 75% FG) is routinely added to our brewing water to reduce pH levels to approximately 6.5 pH.

• Acid additions are typically reduced during the runoff months of May, June and July.

• We previously used lactic acid, then a combination of lactic and phosphoric acid. We then decided to use all phosphoric acid.

Treatment

• Food grade gypsum (USG Hydrous Calcium Sulfate) is added to pale ales and dark lagers to simulate other brewing waters. Gypsum additions are typically increased during runoff months.

• Additional gypsum can be calculated using the following formula:

Desired Mash CASO4 :Measured Raw Water CA x 8.15 x Mash Water Gallons x

453.6 232,800

(Mineral Formula provided by Tim Lenahan, Brew-To-Win Brewing Consulting, www.brewtowin.com)

Treatment

• Food grade calcium chloride (Tetra Technologies Anhydrous Calcium Chloride) is added to dark ales and light lagers to simulate other brewing waters. Calcium chloride additions are also typically increased during runoff months.

• Additional calcium chloride can be calculated using the following formula:

Desired Mash CACL2:Measured Raw Water CA) x 8.15 x Mash Water Gallons x 453.6

272,600

(Mineral Formula provided by Tim Lenahan, Brew-To-Win Brewing Consulting, www.brewtowin.com)

Treatment

Conversion of CACO3 to CA:

Measured CASO3 x .400578595

Acknowledgements

Thanks to the following personnel for data collected for this presentation:

Chip Holland - Glenwood Canyon Brewing Co.

Chuck Campagna – Glenwood Canyon Brewing Co.

Todd Malloy – Rifle Brewing Co.Jack Johnson – Wallace Brewing Co.Thanks also to Finn Knudsen for

technical assistance.