Ontario District

The document emphasizes the critical role of water chemistry in the brewing process, particularly during the mash stage, where water constitutes a significant portion of beer. It details the optimal mash pH range of 5.2 to 5.6, discussing the influence of various minerals and ions on enzyme activity, extraction efficiency, and overall beer quality. Methods for controlling mash pH, including the use of brewing salts and the impact of water hardness and alkalinity, are thoroughly explored. Additionally, practical guidelines for achieving optimal conditions are provided, including the use of online tools for water profile adjustments and the mini mash method for testing pH before scaling up production.