Table 1.
Changes in basic components of mash based on amount of water added

Amount of water (%)	pH	Acidity (mL)	Amino acidity (mL)	Soluble solid (°Brix)
120	4.6±0.2a	6.0±0.5a	6.0±0.8a	18.4±1.3a
150	4.5±0.0a	5.5±0.1a	4.5±0.4ab	13.2±2.1b
180	4.5±0.1a	5.5±0.4a	3.1±0.3b	11.2±0.4bc
200	4.4±0.1a	5.1±1.2a	3.3±0.5b	9.5±0.8bc
250	4.2±0.0a	4.9±0.2a	2.3±0.5b	8.6±0.1c
300	4.2±0.0a	5.2±0.3a	2.5±0.7b	7.4±0.1c

Values represent means±standard deviations.
Within-the-column values indicated by lowercase letters (a-c) are significantly different (p<0.05).