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++
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- Mg++
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- Na++
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- SO4--
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- HC03-
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- Cl-
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- 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
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- Cost/Unit
- unit cost of the ingredient
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See also
