Master Brewers Association of the AmericasPublicationsTechnical QuarterlyTQ Archive2018

Putting Brewing Water Adjustment in Perspective

MBAA TQ https://doi.org/10.1094/TQ-55-2-0731-01 | VIEW ARTICLE
 
John Palmer. Technical Quarterly Editor.
 
Abstract
Brewers adjust brewing water (liquor) for several reasons but primarily to affect mash pH and thereby beer yield. A secondary but important reason is to manipulate beer flavor by adding calcium salts and other minerals, as well as strong acid or base additions. The purpose of this paper is to describe how these factors relate to beer pH and flavor and to provide a tool and some examples for adjusting brewing water for these purposes.