The method describes how to determine the residual alkalinity in the water used as an ingredient in beer production (brewing liquor).
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Aside from the chemically neutral ions, those that promote or neutralize the acidity of the brewing liquor in wort and beer production can be differentiated. The hydrogen carbonate ions (HCO3-) reduce the acidity, i.e., raise the pH, of the brewing liquor because they consume H+ during the chemical reactions. Conversely, calcium, and to a lesser degree magnesium ions, increase the acidity, i.e., lower the pH.
These properties, which are involved in altering the pH of brewing liquor, are characterized by Kolbach as “residual alkalinity.”
The residual alkalinity is calculated using the following parameters: total hardness, calcium hardness and magnesium hardness.