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Water: Difference between revisions
→Adjusting water minerals and alkalinity
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{| class="wikitable" | {| class="wikitable" | ||
|+Important ions in brewing water | |+Important ions in brewing water | ||
! Ion !! | ! Ion !! Desired level !! Characteristics | ||
|- | |- | ||
| [[Calcium]] (Ca<sup>2+</sup>) || 50 to 150 mg/L || Calcium improves mashing enzyme activity, beneficially lowers pH, improves protein coagulation, lowers oxalate, and improves yeast flocculation. Calcium does not provide flavor. | | [[Calcium]] (Ca<sup>2+</sup>) || 50 to 150 mg/L || Calcium improves mashing enzyme activity, beneficially lowers pH, improves protein coagulation, lowers oxalate, and improves yeast flocculation. Calcium does not provide flavor. | ||