Why add additional -ions that are not needed? If you add +0.2 pH units of alkalinity with lime, you will necessarily increase the amount of lactic or phosphoric needed to control the pH and offset that alkalinity to strike a reasonable mash pH (with most reasonable grists). I fall into the less is more camp with mineral additions.
My priority for full flavor extraction in malt is based on pH. While Ca helps to stabilize enzymes, Martin has shown that minimal additional Ca is sufficient for lager beer extract. I have stopped using the general 50 ppm recommendation and pretty much ignore Ca unless it is 0 or excessive. Usually I am targeting enough sulfate and chloride that the Ca is adequate from my gypsum and CaCl additions, and usually somewhere between 30 and 80 ppm. So I target sulfate and chloride as my second priority after mash pH - and I often use a touch of Epsom to get part of that sulfate and to get some magnesium as a boost for yeast health. I have not needed to use lime in anything but a couple of very dark porters, and then just a touch without an acid addition.
Again - my opinion or philosophy over the past several years exploring water chemistry in beer, based on a lot of Martin's advice and feedback.
Topic: PH differences in Water Software (Read 5685 times)
