Treat water as an ingredient #152

We should treat water as an ingredient using for any infusion of water during all process steps in order to support the following common scenarios.

A) Water chemistry required the base water profile for mash, and sparge volumes. These do not necessarily need to be the same water.

B) Many brewers limited in volume will add an infusion of water to any of the following:

• pre-boil, avoiding a sparge,
• during the boil if their brewkettle is too small, this is preferred for hoppy beers in order to keep the IBUs under the solubility limit.
• postboil if their brew kettle is too small.
• After transferring their wort to the fermenter (fermentation step).

Each of the above would require a different calculation for preboil/postboil gravities, and efficiency if the water additions are not accounted for properly in the recipe file (and software).

Either 1) Add an infusion object to all of the process steps (mash/infusion, mash/sparge,boil,fermentation).

Each of these objects should contain the following;
amount (volume),
temperature,
and water name (and/or product ID see #146?).

Amount and temperature should be required.