Ever the studious brewer, I’ve come across the concept of oxalate. If I’m understanding this right, you want enough calcium in the mash so that it precipitates during the mash and doesn’t end up in your kegs, fermenters etc. my questions are;
What effect if any does it have on your overall beer profile like flavor, ph, water profile (softens, hardens etc) if it doesn’t precipitate? Would a recipe become all out of wack?
If the malt itself has enough calcium for things such as yeast why do we require more for oxalates?
Share your knowledge with me