12,382
edits
Water: Difference between revisions
→Adjusting water minerals and alkalinity
| Line 143: | Line 143: | ||
| [[Potassium]] (K<sup>+</sup>) || 0 to 200 mg/L || Potassium is required for fermentation, but the malt provides more than enough to support the yeast. Potassium does not provide flavor unless the level is excessive. | | [[Potassium]] (K<sup>+</sup>) || 0 to 200 mg/L || Potassium is required for fermentation, but the malt provides more than enough to support the yeast. Potassium does not provide flavor unless the level is excessive. | ||
|- | |- | ||
| [[Chloride]] (Cl<sup>−</sup>) || || | | [[Chloride]] (Cl<sup>−</sup>) || 0 to 250 mg/L || Chloride provides a roundness, fullness, and a sweet quality to the malt character | ||
|- | |- | ||
| [[Sulfate]] (SO<sub>4</sub><sup>2−</sup>) || || | | [[Sulfate]] (SO<sub>4</sub><sup>2−</sup>) || || | ||