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Research done recently by Martin Brungard seems to suggest that 50 ppm Ca is enough for ales and 20 may be enough for lagers. it's probably better to use acid to adjust pH than Ca. While the Ca will drop the pH some, using enough to get all the pH change you need may not be the best approach. As far as SO4/Chloride ration, I think that's folly. I really on the numbers themselves, not the ratio. Have you taken a look at Bru'nwater? Not only will it help you figure your additions, but there's a lot if useful knowledge at https://sites.google.com/site/brunwater/water-knowledge
Sometimes I have a little trouble getting the calcium up to where it should be according to Brun water, which has me wondering if the Wyeast yeast food I use helps,with that. Does anyone know if it adds calcium, and if so, maybe how much?