Brewing Water,
Residual Alkalinity,
and Mash pH
Beer and Loafing
NHC 2004
Las Vegas, NV
The First Rule
Know what your local
water chemistry is!
The Second Rule
Know WHY you want
to adjust your water!
The Third Rule
If it’s not broken,
Don’t Fix It!
Local Water And Beer
Beer Styles came from local brewing
water
Burton Ale came from hard, high carbonate
water
Vienna Lager came from hard, medium
carbonate water
Guinness Stout came from medium hard,
high carbonate water
Oktoberfest came from medium hard,
medium carbonate water.
Pilsner came from very soft, low carbonate
water
Hard vs. Soft Water
“Hard water” refers to the scale that
forms on pipes, and being “hard” for
soap to lather.
“Hardness” is a function of Calcium,
Magnesium, Iron, Mangenese, etc.
“Soft” just means that there is low
Calcium and Magnesium.
Hard and Soft are only half the
story, the other half is the Alkalinity.
Reading a Water
Analysis
Pa ram et er
Measure ment
Alkalinit y a s CaCO3
133
Arsenic
.002
Cadm ium
ND
Bicarbo na t e
162
Calcium
72
 Table 1 - Water Report for
Las Vegas Valley WD (2003)
Chl or ide
87

Chromium
.002
Copper
1.12 0 (2-5 RDA)
Hard ness (as gpg)
17
Hard ness as CaCO3
290
Iro n
ND
Lead
.003
Magnes iu m
26
Manga nes e
ND
Nitrat e
458
pH
7.6
Zinc
.145
Sod ium
88
Sul fate
230

(All values, except pH, in parts per million (ppm)
(1 ppm = 1 mg/l)
17 ppm = 1 grain of hardness/gallon (gpg)





Moderate Bicarbonate
Moderate Hardness
High Sulfate
Moderate Sodium
Moderate Chloride
Famous Brewing Waters
These Numbers are Annual
AVERAGES!
The averages are probably not
representative of real ratios.
Wa ter Profil es From Not a ble Brewing Cit ies
Cit y
Calcium
Magne sium
Bicarbo nate
Sul fate
Sodiu m
Chl or ide
(Ca +2 )
(Mg +2 )
(HCO3 -)
SO4 -2
Na +1
Cl-1
Pilsen
10
3
3
4
3
4
Dor tmu nd
225
40
220
120
60
60
Vienn a
163
68
243
216
8
39
Muni ch
109
21
171
79
2
36
Oktob erfest
Londo n
52
32
104
32
86
34
Briti sh Bitte r
Edin burgh
100
18
160
105
20
45
Scott ish Ale
Burton
352
24
320
820
44
16
India Pale
Ale
Dublin
118
4
319
54
12
19
Dry Stout
Num bers are give n in parts per milli on (pp m).
The se num bers are ANNUAL AVERAGES
Beer Style
Pilsene r
Exp ort
Lage r
Vienn a
Lage r
Mash pH Ions
Calcium (Ca): 50-150 ppm
Important for most brewing biochemical
reactions.
Magnesium (Mg) 10-30 ppm
An essential nutrient, but usually not
deficient. Acts similar to calcium.
Bicarbonate/Carbonate
0-50 ppm for pale beers
50-150 for amber beers
150-250 for dark beers
Balances the natural acidity of the malt.
Flavor Ions
Sodium (Na) 0-150 ppm
Accentuates the sweetness of the malt.
Excess can cause harsh bitterness
w/sulfate.
Chloride (Cl) 0-250 ppm
Rounds out the maltiness.
Sulfate (SO4) 50-150 ppm
Accentuates the hop bitterness, makes it
crispier. Excess causes harsh bitterness.
Water Adjustment for Extract Brewing
Pre-treatment
Odors/tastes: Chlorine, Iron, Sulfur, metallic, etc.
Carbon Filters, Campden Tablets, Water
Softeners, Green Sand
Flavor Tweaking
Sulfate for hop bitterness
Sodium/Chloride for Malt accentuation
Fermentation Issues (Rare)
 Zn, Ca, Mn, Mg = Yeast Nutrition, Beer Haze
30 Years ago, malt extract was for baking
Now, mineral levels for mash chemistry
fermentability have been done for you.
Water Adjustment for Steeping
(Na, Cl, SO4) Same as for Extract
(Ca, Mg, HCO3) Steeping pH
If your water is very high in bicarbonate, you
may need calcium.
Use a steeping ratio similar to mash
2-4 qts/lb.
Ratio can be more dilute with darker malts
Astringency is usually due to being too hot.
Water Adjustment for All-Grain
(Ca, Mg, HCO3) Mash pH
Calcium, Magnesium, and Bicarbonate
control the Residual Alkalinity.
Residual Alkalinity combines with the grain
bill to determine the mash pH
Mash pH determines fermentability, clarity,
flavor, etc.
(Na, Cl, SO4) Same as for Extract
Brewing
Residual Alkalinity
Mash pH is the net effect of the
hardness, alkalinity, and the grainbill.
Residual Alkalinity = alkalinity - (Ca/3.5 +
Mg/7)
High RA means you should brew dark beers
Low RA means you should brew light beers
Residual Alkalinity Nomograph
Determine your Base Malt Mash pH
Suggeste d Be er Color/Style Guide for
Re sidual Alkalinity Mash pH
Ma sh pH
(@room tem p)
5.1
-350
5.2
-300
5.3
-250
5.4
-200
5.5
-150
5.6
-100
5.7
-50
5.8
0
50
5.9
100
6.0
150
6.1
200
250
6.2
300
Re sidua l Alka linity
a s Ca CO3 (ppm )
Alka linity as Ca CO3 (ppm )
0
0
50
100
150
2 00
250
300
350
400
50 100 150 200 250 300 350 400 450 500
450
550
[HCO3] (ppm )
[Mg] (ppm )
0 10 20 30 40 50 60 70 8 0 90 100
0
50
100
1 50
2 00
250
300
350
Effe ctive Hardness
Note:Th is is not the s ame as
Total Hard nes s as CaCO3
0 10 20 30 40 50
100
150
200
250
300
350
[Ca] (pp m)
Usa ge Notes:
1. Assume an e rror of +/- .1 pH due to ind ividual m ash chem istry.
2. The ac tua l pH of the mash at m ash te mp erature (~ 150°F) is typically .35 pH less tha n it me asure s a t room tem pe ra ture.
400
Raising RA with Bicarbonate
Suggeste d Be er Color/Style Guide for
Re sidual Alkalinity Mash pH
Ma sh pH
(@room tem p)
5.1
-350
5.2
-300
5.3
-250
5.4
-200
5.5
-150
5.6
-100
5.7
-50
5.8
0
50
5.9
100
6.0
150
6.1
200
250
6.2
300
Re sidua l Alka linity
a s Ca CO3 (ppm )
Alka linity as Ca CO3 (ppm )
0
0
50
100
150
2 00
250
300
350
400
50 100 150 200 250 300 350 400 450 500
450
550
[HCO3] (ppm )
[Mg] (ppm )
Add 140 ppm HCO3
0 10 20 30 40 50 60 70 8 0 90 100
0
50
100
1 50
2 00
250
300
350
Effe ctive Hardness
Note:Th is is not the s ame as
Total Hard nes s as CaCO3
0 10 20 30 40 50
100
150
200
250
300
350
[Ca] (pp m)
Usa ge Notes:
1. Assume an e rror of +/- .1 pH due to ind ividual m ash chem istry.
2. The ac tua l pH of the mash at m ash te mp erature (~ 150°F) is typically .35 pH less tha n it me asure s a t room tem pe ra ture.
400
Lowering RA with Calcium
Suggeste d Be er Color/Style Guide for
Re sidual Alkalinity Mash pH
Ma sh pH
(@room tem p)
5.1
-350
5.2
-300
5.3
-250
5.4
-200
5.5
-150
5.6
-100
5.7
-50
5.8
0
50
5.9
100
6.0
150
6.1
200
250
6.2
300
Re sidua l Alka linity
a s Ca CO3 (ppm )
Alka linity as Ca CO3 (ppm )
0
0
50
100
150
2 00
250
300
350
400
50 100 150 200 250 300 350 400 450 500
450
550
[HCO3] (ppm )
[Mg] (ppm )
0 10 20 30 40 50 60 70 8 0 90 100
0
50
100
1 50
2 00
250
300
350
Effe ctive Hardness
Note:Th is is not the s ame as
Total Hard nes s as CaCO3
0 10 20 30 40 50
100
150
200
250
300
350
[Ca] (pp m)
Usa ge Notes:
Add 190 ppm Calcium
1. Assume an e rror of +/- .1 pH due to ind ividual m ash chem istry.
2. The ac tua l pH of the mash at m ash te mp erature (~ 150°F) is typically .35 pH less tha n it me asure s a t room tem pe ra ture.
400
Neutralizing Alkalinity
Suggeste d Be er Color/Style Guide for
Re sidual Alkalinity Mash pH
Ma sh pH
(@room tem p)
5.1
-350
5.2
-300
5.3
-250
5.4
-200
5.5
-150
5.6
-100
5.7
-50
5.8
0
50
5.9
100
6.0
150
6.1
200
250
6.2
300
Re sidua l Alka linity
a s Ca CO3 (ppm )
Alka linity as Ca CO3 (ppm )
0
0
50
100
150
2 00
250
300
350
400
50 100 150 200 250 300 350 400 450 500
450
550
[HCO3] (ppm )
[Mg] (ppm )
Neutralize 225 ppm Alkalinity as CaCO3
0 10 20 30 40 50 60 70 8 0 90 100
0
50
100
1 50
2 00
250
300
350
Effe ctive Hardness
Note:Th is is not the s ame as
Total Hard nes s as CaCO3
0 10 20 30 40 50
100
150
200
250
300
350
[Ca] (pp m)
Usa ge Notes:
1. Assume an e rror of +/- .1 pH due to ind ividual m ash chem istry.
2. The ac tua l pH of the mash at m ash te mp erature (~ 150°F) is typically .35 pH less tha n it me asure s a t room tem pe ra ture.
400
Neutralizing Alkalinity con’t
Alkalinity can also be neutralized by adding acid
to the mash.
Lactic Acid (88% soln.) =
Sulfuric Acid (96% soln.) =
Phosphoric (86% soln.) =
11.8 mEq/ml
35 mEq/ml
30 mEq/ml
Divide “Alkalinity As” by 50 to get mEq/L
225 mg/L ÷ 50 = 4.5 mEq/L
If mash water volume is 4 Gal (15 L), then
15 x 4.5 = 67.5 mEq of acid are needed.
Using Lactic acid: 67.5/11.8 = (6) ml of Lactic Acid
Read New Brewing Lager Beer pp. 60-73 for
more info
Acidifying the Sparge
Usually Unnecessary!
Malts have a lot of buffering power, which
lasts until runnings fall below 1.008
Acidifying the the mash water or sparge to
5.5 or 6 pH can cause the mash pH to be
less than 4.5, which inhibits beta amylase
and will affect the taste.
Batch Sparge and No-sparge techniques
can ensure that runnings never fall below
1.016
Summary
You can adjust your brewing
water chemistry if:
You know where you are
You know where you are going
You know how to get there
For more info, see
How To Brew (Palmer) – Chapter 15
New Brewing Lager Beer (Noonan) – Chapter
3