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Measurement of the pH of small-scale barley mashes prepared with ale, Munich, and pilsner malt mashed with artificially alkalized and calcium-hardened water revealed that the classic Kolbach residual alkalinity equation needs to be modified to be applicable to mashing conditions. Parameters for equations following the residual alkalinity pattern were determined. Adjustment parameters for each type of malt are reported. In addition, a titration curve for pilsner malt was determined. The results can be useful in predicting mash pH from water and malt parameters. Keywords: Alkalinity, Hardness, Mash, pH, Residual, Water
