Ontario District

The document introduces the crucial role of water chemistry in brewing, emphasizing the significance of understanding water profiles tailored to various beer styles. Ian Johnson, with a background in chemistry and homebrewing, shares insights on achieving the ideal mash pH of around 5.4, and discusses the influence of ions such as calcium, magnesium, sulfate, and chloride on beer flavor. The text aims to educate brewers on assessing water quality and making necessary adjustments to achieve optimal brewing results.