Leah’s Beer School: Lesson 62
Water in Brewing For most beer styles, water accounts for more than 90% of the brew, though its contribution is largely overshadowed by more exciting ingredients like barley, hops and yeast. Water not only impacts the flavour and aroma of a beer, it also affects the bitterness, acidity, and mouthfeel. The five primary minerals in water that will affect the flavor of your beer are calcium, magnesium, sulfates, chlorides and sodium. Calcium promotes clarity, flavour and stability in finished beer. Its presence is essential during the mashing phase, where it facilitates the conversion of starches from the grain to fermentable …
