Suitable for brewing dark beers, which require a CO32–concentration of at least 150 ppm. It is used for increasing Residual Alkalinity in the brewing water as well as raising the mash pH. Additions can be put in the brewing water or directly into the mash.
Water impacts beer in three ways. Water ions are critical in the mashing process for all-grain brewers, where the character of the water determines the efficiency and flavour of the extracted wort. Water also affects the perceived bitterness and hop utilization of finished beer. Finally, water adds flavour directly to the beer itself – as water is the largest single component in the finished beer.
The effect of brewing water on a beer can be characterized by seven main water ions: Bicarbonate, Carbonate, Sodium, Chloride, Sulfate, Calcium and Magnesium.
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