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added an example of calculating TA
# Record the total amount of NaOH used to reach pH 8.2, including the amount that was needed to reach a pH of 7.0 and the additional amount needed to reach a pH of 8.2.
# Use the following formula to find the ''Titratable Acidity'': '''Titratable Acidity = (mL 0.1N NaOH * 0.9) / (mL beer * Specific Gravity)'''
# The number you get is percent TA (grams/100mL).# Multiply the percent TA by 10 to get the TA in gramsg/L.
:''Note: Specific Gravity has a limited role in the equation. For example, a change from an SG of 1.000 to 1.020 is only a change of 2%. Final Gravity plays a large role in the perceived acidity due to the residual sugars balancing sourness on the palate. Hence why Rodenbach, for example, has a less perceived sourness on the palate than its measurement of TA would indicate <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1097532690274944/?comment_id=1097668506928029&offset=0&total_comments=19&comment_tracking=%7B%22tn%22%3A%22R5%22%7D Conversation with Dave Janssen on MTF. 6/23/2015.]</ref>.
====Example====
''"I agree that maths are hard" - An unknown yeast wrangler on MTF''
Let's say we have 50 mL of mildly tart beer, which has a Specific Gravity of 1.010. It took 12.2 mL of 0.1 N NaOH to get to a pH of 8.2.
:TA = (12.2 * 0.9) / (50 * 1.010) = 10.98 / 50.5 = 0.217% TA (or 0.217 g/100mL) = 2.17 g/L
==Uses in Sensory==