pH versus alkalinity

Why Water pH Doesn’t Tell the Whole Story in Brewing

Many brewers obsess over the pH of their source water, assuming that a neutral or low pH automatically makes for good brewing water. While pH is an easy number to measure and understand, it doesn’t give the full picture. In fact, two water sources with the exact same pH can behave very differently in a mash. This is because water pH only tells you the concentration of hydrogen ions in a static state—it doesn’t reveal how the water will react when malt is added.

The Real Player: Alkalinity and Buffering Capacity

What really matters in the mash is the water’s buffering alkalinity—its ability to resist changes in pH. Alkalinity is largely determined by the concentration of bicarbonate and carbonate ions in the water. These ions can neutralize acids produced by the malt, pushing the mash pH higher. So even if two waters both have a pH of 7, one with high alkalinity will raise the mash pH significantly, while the other with low alkalinity might allow it to drop into the optimal 5.2–5.6 range. This is why just looking at water pH can be misleading for brewers trying to hit proper mash conditions.

Mash Chemistry Depends on More Than Just a Number

For best results, brewers should focus on total alkalinity (often expressed as ppm of CaCO₃) rather than just pH. Using tools like brewing water calculators and adjusting with acids, salts, or dilution helps dial in the right mash pH based on both the water profile and the grain bill. Understanding this difference allows for more consistent and predictable results, especially in all-grain brewing. So next time you look at your water report, don’t stop at pH—look deeper into what your water is really bringing to the mash.


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