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• 02:40, 12 July 2025 NomoAdmin talk contribs created page Water (Created page with "The following minerals found naturally in water are the ones we adjust in brewing: · '''Calcium (Ca)''': Essentially flavour neutral. Promotes clarity and flavour stability of the final beer. Affects enzymatic activity in the mash, protein coagulation during the boil and benefits yeast health. Typical brewing range is 50-150 ppm. · '''Magnesium (Mg)''': Adds a sour, astringent flavour. An important yeast nutrient, required at a level of least 5 ppm. Levels above 125...") Tags: Recreated Visual edit