MBAA TQ http://dx.doi.org/10.1094/TQ-54-1-0139-01 | VIEW ARTICLE
Joe Walts. Ale Asylum, Madison, WI, U.S.A.
Manipulating ion concentrations throughout brewhouse operations can improve beer flavor, reduce ingredient usage, and eliminate the costly and time-consuming removal of calcium deposits from hot water contact surfaces. This paper will briefly outline the basic principles of water and mash chemistry, describe a practical method for neutralizing alkalinity in brewing water, provide guidance for estimating calcium additions, and summarize an experiment to improve the prediction of how different grains behave with respect to mash pH. Grain color considerations will also be highlighted, concepts described throughout this document will be related to mash/water treatment determination, and resources for calculating treatments will be presented.
Keywords: Water, Mash, pH, Alkalinity, Lactic acid, Chalk