Water: A Comprehensive Guide for Brewers by John Palmer & Colin Kaminski

Author:John Palmer & Colin Kaminski
Language: eng
Format: mobi
Tags: Beverages, Science, Cooking, Beer, Inorganic, Chemistry
ISBN: 9780937381991
Publisher: Brewers Publications
Published: 2013-04-15T07:00:00+00:00

References

1. Brungard, M., Water Knowledge, https://sites.google.com/site/ brunwater/water-knowledge, 2013.

2. Latham, B., Softening of Water, Journal of the Society of Arts, Vol. 32, London, 1884.

3. Handbook of Brewing, 2nd Ed., Priest and Stewart, Chapter 4-Water, D.G. Taylor, CRC Press, 2006.

4. Briggs, et al., Malting and Brewing Science, Vol. 2, Chapman and Hall, London, 1981)

5. Troester, K, The Effect of Brewing Water and Grist Composition on the pH of the Mash, Braukaiser.com, 2009.

6. Sykes, WJ, Ling, AR, Principles and Practice of Brewing, 3rd Edition, Charles Griffin and Co. Ltd., London, 1907.

7. deLange, A. J., Alkalinity Reduction with Acid, wetnewf.org/pdfs/alkalinity-reduction-with.html, 2013.

8. Kolbach, P., The Influence of Brewing Water on the pH of Wort and Beer, VLB Monthly for Brewing, P Kolbach Ed., Vol 6, Number 5, May 1953, Berlin. Translated by deLange and Troester, wetnewf.org/pdfs/Brewing_articles/KolbachPaper.pdf

9. deLange, A. J., Chalk, www.wetnewf.org/pdfs/chalk.html, 2013.

10. Brungard, M., email communication, 2013.

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1* The real source and purity of the calcium hydroxide was not known, having been purchased many years before at a homebrew supply shop. Titration showed that it only tested to 53% of the typical alkalinity of calcium hydroxide, and that it did in fact contain some measure of calcium carbonate and other impurities.

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