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I only add Buffers and Acidity to my Mash and adjust the Chloride to Sulfates for my boil (that's just me). I have found that the simplest way for me to break down water adjustments is this; PH of your mash, and Chloride to Sulfates of your wort.
Lennie, I'm not too inclined to think that its an issue with buffers. I've been having a discussion with AJ DeLange on mash phosphates and quite frankly, he's taking me to school. His take is that the phosphate content and buffering capacity is relatively similar for most mashes. I'd say that Kai's assumption that this is the case is relatively safe.
Phosphoric is a stronger acid than lactic. Lactic is a carboxylic acid and doesn't dissociate as completely, its pKa is 3.86. Phosphoric acid has a pKa of 2.15. Since this is a log scale, I think it means the phosphoric is 10X more acidic than the lactic.OK - I have not Googled it, but can you explain to a dumb engineer what pKa is with the acids?
More importantly, Palmer says that phosphoric acid precipitates out as calcium phosphate, messing up your calcium level.
The little chemistry that I had was in another universe, a long long time ago...