The method describes how to determine the residual alkalinity in brewing water.
Water intended for use in beer brewing as well as in the production of other foods.
Regarding the impact of water ions on the production of wort and beer besides chemically neutral ions acidity enhancing and acidity decreasing ions are differentiated. Acidity decreasing ions are hydrogen carbonate ions (HCO3-), since they consume H+ during the chemical reactions, acidity enhancing are calcium and to a minor degree magnesium ions. The acidity changing properties of water are characterized according to KOLBACH by the term “residual alkalinity” (further information on brewing liquor quality requirements see: Praxishandbuch der Brauerei, Loseblattsammlung, Hrsg. H.-U. Heyse, Kap. 2.4: Wasser und Wasseraufbe¬reitung, B. Behr‘s Verlag, Hamburg).
The residual alkalinity is calculated from the parameters total hardness, calcium hardness and magnesium hardness.