Changes
From BrewWiki
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 therefore sufficient calcium ions need to be present to overcome the buffering to reduce pH to correct mash pH of 5.2 to 5.6
* '''Sulfate (SO4)''' - Accentuates hop bitterness, though overuse can result in unpleasant flavor/the form of Calcium Sulphate for adding calcium if the water is deficient in sulfate and is used to add sulfate "crispness" to hop 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.
* '''Chloride (Cl)''' - Accentuated flavor of beer when kept below 100 ppm for light beers or a max of 300 ppm for dark beers. Can result in bleach or medicine flavor if raised too high.
