This method describes how to determine the acid consumption or acid capacity of water.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The method describes how to determine the residual alkalinity in the water used as an ingredient in beer production (brewing liquor).
The residual alkalinity is calculated using the following parameters: total hardness, calcium hardness and magnesium hardness.
This method describes the general requirements for boiler water:
Alkalinity (p value)
Total mineral content
Boiler feed water for use in the production of beer and other foods
Determination of the sodium content by means of AAS
Suitable for all types of wort, beer and beer-based beverages
The sodium in beer is determined using atomic absorption spectroscopy (AAS) by directly aspirating the diluted sample into an acetylene oxygen flame. The measurement occurs at 589.0 nm. A cesium chloride addition reduces interference from the ionization of compounds in the beer matrix.
Determination of the potassium content by means of AAS
Suitable for all types of wort, beer and beer-based beverages
The potassium in beer is determined using atomic absorption spectroscopy (AAS) by directly aspirating the diluted sample into an acetylene oxygen flame. The measurement occurs at 766.5 nm. A cesium chloride addition reduces interference from the ionization of compounds in the beer matrix.
Determination of the magnesium content by means of AAS
Suitable for all types of wort, beer and beer-based beverages
The magnesium in beer is determined using atomic absorption spectroscopy (AAS) by directly aspirating the diluted sample into an acetylene oxygen flame. The measurement occurs at 285.2 nm. A lanthanum chloride addition reduces interference from the ionization of compounds in the beer matrix.