1. What is Alkalinity in Beer Brewing?

Alkalinity in brewing water refers to its buffering capacity against acids, primarily measured as bicarbonate (HCO3) content. It's crucial for controlling mash pH and ultimately affects beer flavor, clarity, and stability.

2. How Does the Calculator Work?

The calculator uses the alkalinity formula:

Where:

• \( \text{HCO}_3 \) — Bicarbonate concentration in ppm
• 50 — Molecular weight of CaCO3/2
• 61 — Molecular weight of HCO3

Explanation: This formula converts bicarbonate concentration to alkalinity expressed as ppm CaCO3, which is the standard unit for water treatment measurements.

3. Importance of Alkalinity Calculation

Details: Proper alkalinity control is essential for achieving optimal mash pH, which affects enzyme activity, sugar extraction, and ultimately beer flavor profile and quality.

4. Using the Calculator

Tips: Enter bicarbonate concentration in ppm. The value must be greater than 0 for accurate calculation.

5. Frequently Asked Questions (FAQ)

Q1: Why is alkalinity important in brewing?
A: Alkalinity affects mash pH, which influences enzyme activity, conversion efficiency, and ultimately beer flavor and stability.

Q2: What are ideal alkalinity levels for different beer styles?
A: Pale beers typically need low alkalinity (0-50 ppm), while darker beers can tolerate higher alkalinity (100-200 ppm) to balance acidity from dark malts.

Q3: How can I adjust alkalinity in my brewing water?
A: Alkalinity can be reduced by adding acids (lactic, phosphoric) or through dilution with distilled/RO water, and increased by adding baking soda or chalk.

Q4: Does alkalinity affect hop utilization?
A: Yes, high alkalinity can make wort more basic, potentially reducing hop bitterness extraction and altering hop character.

Q5: Should I measure alkalinity before or after water treatment?
A: Always measure source water alkalinity first, then calculate adjustments needed based on your target beer profile.