That doesn't seem outrageously high to me. I wouldn't expect it to taste particularly minerally based on my experience. Somewhere around 300-400ppm of sulfate + chloride is where I start to notice it. And even then it's not necessarily a bad thing if it fits the style.
A lot of my beers end up with a relatively low level of calcium, but it's not because I'm trying to avoid it so much as I'm targeting other ions. I use relatively soft water for a lot of my beers, so my calcium ends up in the 60's to 80's ppm. I haven't noticed any deleterious effects because of it so far.
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+1
Yesterday, I mixed a 5000 ppm solution/suspension of chloride and one of sulfate using CaCl and Gypsum. I poured three 4 oz beers and began dosing at 50 ppm of each while maintaining a undosed control.
I didn’t begin
tasting anything until 300 ppm.
However, the CaCl dosed beer seemed to become ‘softer’ as the gypsum dosed beer began to become ’sharper’ (if that makes any sense) ...but those changes weren’t evident to me until 150 ppm.
Of course, I am the one pouring, dosing, and tasting so my play time was far from any kind of legit study.
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