What should the total alkalinity of brewing water ideally be below?

The ideal total alkalinity of brewing water should generally be below 100 ppm (parts per million) for most beer styles. Alkalinity primarily contributes to the buffering capacity of the water, which can influence the pH during the mash process. A total alkalinity below 100 ppm is often preferable because it allows brewers to more easily achieve the desired mash pH, typically in the range of 5.2 to 5.6. This optimal pH range enhances enzymatic activity during mashing and improves overall beer quality, flavor, and clarity.

When total alkalinity exceeds this threshold, particularly in the higher ranges, it can create challenges in adjusting the pH of the mash, leading to potential off-flavors and other undesirable characteristics in the final beer. Therefore, maintaining total alkalinity below 100 ppm is a critical factor for achieving the best results in brewing.