Changes
From BrewWiki
The principal ions are:
* '''Calcium (Ca)''' - Determines water hardness, and aids Aids in mashing and yeast growth if used in moderation. Should be kept to the 80-100 ppm range for mashing and sparging.Ca is the major ion responsible for mash acidification. The process is calcium ions react with phosphates in malt creating calcium phosphate and hydrogen ions. An increase in Hydrogen ion concentration reduces pH and is "buffered'by the presence of Bicarbonates and carbonates. Correct mash pH is 5.2 to 5.6
* '''Sulfate (SO4)''' - Accentuates hop bitterness, though overuse can result in unpleasant flavor/bitterness.
* '''Sodium (Na)''' - Helps to accentuate sweetness of malt at levels below 100 ppm. Generally should be kept to a low to moderate level as high levels are associated with sour, salty tastes.
