Well, I brewed and just bottled my first beer with mineral additions. My water has the following characteristics:
Calcium - 74ppm
Magnesium - 15 ppm
Sodium - 19 ppm
Chloride - 62 ppm
Sulfate - 24 ppm (multiplied Ward's by 3)
Bicarbonate (HCO3) - 188
I used the ez water calculator and added 2 grams of baking soda and 2 grams of chalk. I wanted to try bumping up the mash PH a little and trying a little more calcium. Mineral additions bumped calcium to 100 ppm and sodium to 37. Mash PH is 5.52 at room temp according to calc (don't have a meter).
This is an Irish Red (13.9 SRM). It came out a LOT cloudier than I'm used to. I mashed for 90 minutes and this is usually one of my clearer beers. In the hydrometer jar, I'm usually quite clear and this thing was really cloudy. Taste is also a little off, but not bad tasting. It just tastes different because this is the 4th batch of this beer and I'm very used to the tastes of the other batches.
1. Is there a clear cause of this haze like too much sodium or calcium?
2. I did mash only additions of the minerals? Should I have split the additions between mash and boil?