Abstract
Brewing water mineral composition influences mash pH, enzyme performance, yeast metabolism, wort clarity, fermentation speed, and final beer flavour balance. This study examines the effect of selected mineral profiles on fermentation efficiency in beer production. Brewing trials were conducted using water profiles with varied calcium, magnesium, sulfate, chloride, bicarbonate, and sodium concentrations, while wort composition, yeast strain, pitching rate, and fermentation temperature were held constant. Mash pH, wort extract, yeast growth, sugar utilization, ethanol yield, attenuation, pH decline, fermentation time, and sensory balance were measured. The results show that moderate calcium improved mash enzyme activity, wort clarity, and yeast flocculation, while controlled magnesium supported yeast metabolic function. High bicarbonate increased mash pH and reduced extract efficiency, causing slower fermentation and weaker attenuation. Sulfate and chloride affected flavour balance through ionic strength and perception. The study confirms that mineral adjustment is essential for stable fermentation performance.