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Alkalinity Equation:
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Water alkalinity is a measure of water's ability to resist pH changes, primarily due to bicarbonate (HCO3) content. In brewing, it's crucial for mash pH control and ultimately affects beer flavor, clarity, and stability.
The calculator uses the alkalinity conversion formula:
Where:
Explanation: This equation converts bicarbonate concentration to alkalinity expressed as ppm CaCO3, which is the standard unit used in water reports and brewing calculations.
Details: Proper alkalinity measurement is essential for predicting mash pH, which affects enzyme activity, conversion efficiency, and ultimately the beer's flavor profile and stability.
Tips: Enter bicarbonate concentration in ppm. The value must be greater than 0. For accurate results, use water test measurements from a reliable source.
Q1: Why convert bicarbonate to alkalinity as CaCO3?
A: Alkalinity expressed as CaCO3 is the brewing industry standard and allows for easy comparison between different water reports and brewing calculations.
Q2: What are typical alkalinity ranges for different beer styles?
A: Pale beers typically need lower alkalinity (0-50 ppm), while darker beers can tolerate higher alkalinity (100-200 ppm) to balance the acidity of dark malts.
Q3: How does alkalinity affect mash pH?
A: Higher alkalinity raises mash pH, which can lead to inefficient conversion and tannin extraction. Lower alkalinity helps achieve the ideal mash pH range of 5.2-5.6.
Q4: Can I adjust alkalinity in my brewing water?
A: Yes, alkalinity can be reduced by adding acid or through dilution with distilled/RO water, or increased by adding baking soda or other alkaline salts.
Q5: When should I measure water alkalinity?
A: Test your water source annually as mineral content can vary seasonally, and always test after making any adjustments to your water treatment.