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From BrewWiki
/* Characterizing Water */
===Characterizing Water===
Brewing water is usually categorized using a profile of Calcium (Ca), Sulphate (SO4), Sodium (Na), Chloride (Cl), Carbonate (CO3) and Magnesium(Mg) ions. In addition the overall alkalinity becomes important when adjusting pH for mashing all-grain brews. Calcium and Carbonate play a significant role in mash alkalinity, as carbonates ''buffer'' the alkalinity of the mash, raising pH.
===Water and Beer Styles===
