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From BrewWiki
There is only one "type" of water used in brewing - dihydrogen monoxide. Types in this context refer to different concentrations of ions in solution
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'''Water''' makes up the largest percentage of a finished beer. The type ratios of water and different dissolved mineral content of the ions in water can significantly alter the flavor and aroma of the finished beer. Water plays a significant role in most of the brewing [[Processes|processes]] including mashing, hop utilization during boiling and yeast performance during fermentation.
===Characterizing Water===
