Latest revision as of 21:47, 31 March 2008
One of the four ingredients of beer. The only requirement for water used in brewing is that it be drinkable. Chemically speaking, brewing water should be non-alkaline and of a certain hardness, prerequisites easily attained with the proper treatment.
|The various fields in the water editor are used for the following purposes:
- comments on distinctive characteristics of the ingredient
- Calcium ppm
- Magnesium ppm
- Sodium ppm
- Sulfate ppm
- Bicarbonate ppm
- Chlorine ppm
- Water 'hardness' (including both Ca2+ and Mg2+ ions) is reported as ppm w/v (or mg/L) of CaCO3. Water hardness usually measures the total concentration of Ca and Mg, the two most prevalent divalent metal ions, although in some geographical locations iron, aluminium, and manganese may also be present at elevated levels.
- Alkalinity is a measure of the ability of a solution to neutralize acids to the equivalence points of carbonate or bicarbonate.
- pH is a measure of the acidity and the base of a solution in terms of activity of hydrogen (H+).
- unit cost of the ingredient