Changes

Brewing water is usually categorized using a profile of Calcium (Ca), Sulphate Sulfate (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. The principal ions are:* '''Calcium (Ca)''' - Determines water hardness, and aids in mashing and yeast growth if used in moderation. Should be kept to the 80-100 ppm range for mashing and sparging.* '''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.* '''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.* ''' Carbonate/Bicarbonate (HCO3)''' - An alkaline buffering agent that raises the pH of the mash, reducing acidity. Contributes to bitterness, darker color and extraction of tannins during the mash.* '''Magnesium (Mg)''' - Secondary source of hardness. Needed in small amounts (10-30 ppm) for yeast growth and better beer flavor. Overuse (anything > 50) can create astringency.