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From BrewWiki
===Characterizing Water===
Brewing water is usually categorized using a profile of Calcium (Ca), Sulfate (SO4), Sodium (Na), Chloride (Cl), Carbonate (CO3) and Magnesium (Mg) ions. In addition the overall alkalinity (carbonates and Bi carbonates)becomes important when adjusting mashing for pH for mashing control in all-grain brews. Calcium and Carbonate play a significant role in mash alkalinity, as carbonates ''buffer'' the alkalinity of the mash, raising pH.
The principal ions are:
* '''Calcium (Ca)''' - 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 therefore sufficient calcium ions need to be present to overcome the buffering to reduce pH to correct mash pH is of 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.
