Here is the companion paper to my first paper on mash pH (see previous post). Entitled A Homebrewing Perspective on Mash pH II: Water, this paper continues with analysis of Kai Troester's experimental work mash pH, and along the way discusses some useful concepts such as residual alkalinity, ion concentration, and normality. Again, the three spreadsheets EZ Water, Brun Water, and Kaiser Water are discussed. The paper ends with some suggestions for adjusting mash pH when starting with distilled or reverse osmosis water.
As usual, thoughts, comments, and questions are all welcome. Cheers!