ASBC Methods of Analysis - Beer-20: Calcium
ASBC Methods of Analysis
Some form of calcium is often added in the brewhouse. Calcium helps to lower the pH of the mash, can improve enzyme activity, reduces oxalate (preventing the formation of beer stone), and increases yeast flocculation. Monitoring calcium concentration in wort and to a lesser extent in beer can be a tool in consistent beer production. This method determines calcium content, mg/L, by analyses with chrome Black T indicator and calcein and by atomic absorption spectrophotometry.