Since it is the source of Quinine and that is the basis of bittering evaluation, I suggest that this is a component that should be used with great care! The infusion idea seems sound. It would ultimately be a substitute for hop bittering.
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From what I understand, raising mash pH will raise wort and finished beer pH. No experience with this though.
Since they give me the hardness, that should contain the total calcium and magnesium. I was reading on braukaiser that generally 70% of this hardness comes from calcium. So 30% (or 19.2 mg/L) should be the magnesium content. That would mean 44.8 would be calcium. But since calcium is listed already (13.9), do I add the 44.8 to 13.9, or is should I subtract the 13.9 from the 64.1 to get 50.2 for the magnesium? Ultimately I am wondering what numbers I need to put in a water calculator.
The lake water seems very constant, though there are times when you can smell the chlorine strongly. I believe this is seasonal perhaps when they change to chloramines. But I've never tracked it. Or it could be when there's a spike in E. coli bacteria along the lakefront. I don't know if they up the dose of chlorine at that point.