Iron in beer can be detrimental to organoleptic characteristics, stability, and quality. Thus the iron content of beer should be as low as possible. Levels above 0.2 mg/l during wort production can lead to incomplete saccharification, hazy worts, and hampered yeast activity.

Common Values for Iron

  Barley Malted Barley Wort US Tapwater Pilsen Water Burton-on-Trent Water Brewing Targets Levels in Beer
Iron 32 - 76 25 0.04 - 0.16 0.14 ... ... <0.2 0.1 - 0.3

 

Iron levels in malt from 23 different malthouses