Calcium Carbonate (Water Hardener)

In the beer brewing process, calcium carbonate is used to adjust brewing water and also can raise the pH of the mash. Because of its limited solubility, calcium carbonate should be added directly to the mash, and pH should be monitored when it is used. One gram per gallon can add 105 ppm calcium and 158 ppm carbonates to brewing water. It can be added to water for dark beers in areas with soft water. Calcium Carbonate (CaCO3) is a precipitate of bicarbonate. Bicarbonate is the critical component in the measurement of temporary water hardness (carbonate hardness). This part of water hardness is defined via the titration of all carbonates, bicarbonates, and hydroxides and is expressed in equivalent amounts of calcium carbonate. This measurement can sometimes be referred to as the alkalinity of water. A high carbonate level in brewing water is generally considered to be negative as it can impart a harsh bitterness in beer, especially when combined with assertive hopping rates. Therefore,