Over the last few years I have made various beers, pale ales and Bitters mainly using what are standard alkalinity levels as specified as e.g. Bitters no higher than 50ppm. Can we be more specific on the actual alkalinity levels that are ideal and not just under 50ppm or under 100ppm but what is the ideal alkalinity for changes in beer styles.
I mashed a Pale ale last week and lowered the alkalinity to 25ppm after reading articles in the CBA Midlands notes when it states for IPA should be 30ppm or idealy lower than this , it is still in the fermenter but tastes very nice ,no harsh flavours and a great hop taste.
Can anyone specify between Pale ales, Light Bitters, milds, Lagers, Stouts, Porters, and dark bitters the effects of higher or lower rates of alkalinty on the finished beer.
happy Brewing
