Water

One of the four ingredients of beer. The only requirement for water used in brewing is that it be drinkable. Chemically speaking, brewing water should be non-alkaline and of a certain hardness, prerequisites easily attained with the proper treatment.

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The various fields in the water editor are used for the following purposes: Name self-explanatory Description comments on distinctive characteristics of the ingredient Ca++ Add content here Mg++ Add content here Na++ Add content here SO4-- Add content here HC03- Add content here Cl- Add content here Hardness Water 'hardness' (including both Ca2+ and Mg2+ ions) is reported as ppm w/v (or mg/L) of CaCO3. Water hardness usually measures the total concentration of Ca and Mg, the two most prevalent divalent metal ions, although in some geographical locations iron, aluminium, and manganese may also be present at elevated levels. Calcium usually enters the water from either CaCO3, as limestone or chalk or from mineral deposits of CaSO4. The predominant source of magnesium is dolomite, CaMg(CO3)2. Alkalinity Alkalinity is a measure of the ability of a solution to neutralize acids to the equivalence points of carbonate or bicarbonate. pH pH is a measure of the acidity and the base of a solution in terms of activity of hydrogen (H+). Cost/Unit unit cost of the ingredient

See also

• Styles
• Grains
• Extracts
• Adjuncts
• Hops
• Yeasts
• Special Ingredients
• Mineral Salts