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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 73, 2015 - Issue 3
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Original Articles

Influence of Strike Water Alkalinity and Hardness on Mash pH

Roger BarthDepartment of Chemistry, West Chester University, West Chester, PA19383Correspondence[email protected]
&
Rameez ZamanDepartment of Chemistry, West Chester University, West Chester, PA19383
Pages 240-242 | Published online: 05 Feb 2018

Literature Cited

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  • Barth, R. The Chemistry of Beer: The Science in the Suds. Wiley, Hoboken, NJ, pp. 69–86, 2013.
  • De Lange, A. J. Alkalinity, hardness, residual alkalinity, and malt phosphate: Factors in establishment of mash pH. Cerevisia 29:188–198, 2004.
  • Eumann, M., and Schildbach, S. 125th Anniversary Review: Water sources and treatment in brewing. J. Inst. Brew. 118:12–21, 2012.
  • Kolbach, P. Zur Beurteilung gipshaltiger Brauwässer. Wochenschrift für Brauerei 58:231–234, 1941.
  • Kolbach, P. Der Einflußlig; des Brauwassers auf das pH von Würze und Bier. Monatsschrift für Brauerei 6(5):49–52, 1953.
  • Kolbach, P., and Schwabe, K. Uber den Ausgleich der Karbonatwir-kung durch den Gips des Brauwassers. Wochenschrift für Brauerei 58:195–198, 1941.
  • MacWilliam, I. C. pH in malting and brewing. J. Inst. Brew. 81:65–70, 1975.
  • Moll, M. M. Water. In: Handbook of Brewing. W. A. Hardwick, ed. Marcel Dekker, New York, NY, pp. 133–156, 1995.
  • South, J. B. Variation in pH and lactate levels in malts. J. Inst. Brew. 102:155–159, 1996.
  • Svensson, B., Tovberg Jensen, M. T, Mori, H., Bak-Jensen, K. S., Bønsager, B., Nielsen, P. K., Greffe, L., Williamson, G., and Driguez, H. Fascinating facets of function and structure of amylolytic enzymes of glycoside hydrolase family 13. Biologia 57(Suppl. 11):5–19, 2002.
  • Troester, K. The effect of brewing water and grist composition on the pH of the mash. http://braukaiser.com/documents/effect_of_water_and_grist_on_mash_pH.pdf, 2009.

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