FAQ
Question: What is residual alkalinity in brewing water?
Answer:
Residual alkalinity (RA) is the amount of bicarbonate alkalinity left in brewing water after calcium and magnesium neutralisation. High RA raises mash pH, which can reduce enzymatic conversion and lead to the extraction of unwanted tannins. Brewers lower RA using reverse osmosis (RO) water blending, dealkalisation or acid additions to reach the optimal mash pH (5.2–5.6).