The essential factors to remember when we consider brewing water are a plentiful and constant supply, free from bacterial contamination, and containing those minerals applicable to the type of beer to be produced. In our case, the essential minerals are calcium and magnesium, in the form of sulphates and carbonates.

The presence of these minerals produces worts (see below) which are brighter, have better flocculating properties in the kettle, higher nitrogen content, and diminishes the extraction of colouring matter from the malt and hops. In small amounts, chlorides of sodium, potassium and calcium also produce rich palate fullness to the beer. Carbonates should be eliminated as they tend to bring out the colouring matter of malt and hops.

Generally, the pH of the brewing liquor should be adjusted from 5.0 to 6.0, or slightly acidic. This may be done by using calcium sulphate, ascorbic acid, phosphoric acid, or lactic acid. On mixing with the grist in the mash mixer, we want to arrive at a pH of 5.1 to 5.2, which is necessary for maximum enzyme activity.

The term "pH" refers to "Potential Hydrogen Ion Concentration" and means the relative degree of acidity or alkalinity of a liquid.

The brewing water is treated to produce the aforementioned conditions and is heated to the desired temperature for the "mashing" in process. Now that the brewer has a predetermined amount of ground malt or grist and his supply brewing water, we will turn our attention to the cereal cooker.

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