Water

Making up 90-95 percent of beer, water is an important ingredient in the brewing process. Tap water will work, but overly chlorinated water can result in harsh flavors in the finished beer. Chlorine can be removed by boiling or filtering, or you may choose to use bottled water. Factors such as mineral content and pH of brewing water can a have significant effect upon the final product, although these are of less concern in extract beers than in all grain beers. Certain minerals may be added to beer to achieve flavors found in beers brewed in certain areas of the world, for example the famous English pale ales of Burton-on-Trent are brewed with the very hard water found in that region. The more common minerals used in brewing include Calcium Sulfate (gypsum), Calcium Chloride, Sodium Chloride (table salt) and Magnesium Sulfate (Epsom salt).