Originally Posted by Yooper
You aren't low on magnesium- malt has plenty of magnesium so you can ignore that. Some people like to add magnesium, as it can produce this "sharp" sort of sour flavor that can enhance hops and it may be nice if you like it, but I'd leave it out totally until you know you love it. (And in larger amounts, it has a laxative effect).
If you're low in sulfate, you can increase the calcium sulfate (gypsum). But it would be weird to have a high sulfate level in a porter.
I've ditched the Epsom Salts, Baking Soda, and Lactic Acid. The estimated room-temp mash pH is 5.46.
Ion levels for the water profile now look pretty good, with the exception of Sodium, which is reportedly 1ppm. This is still within the recommended ranges, but I've read in many places that the sodium value should be higher for a porter (to bring out the chocolate flavors). Maybe that's bogus information..
Is there any particular numbers to shoot for with the ion values? I understand the traditional water profiles (Dortmund, Burton, etc) are not really what I want to shoot for, but surely there must be some generally accepted ranges for particular beer styles?
I had found the following chart online at the Mad Fermentationist:
Sulfate - Hoppy = 175ppm
Sulfate - Moderately Hoppy = 75ppm
Sulfate - Low Hopped = Less than 50ppm
Chloride - Hoppy = Less than 50ppm
Chloride - Moderately Hoppy = 75ppm
Chloride - Low Hopped = 100ppm
Sodium - Hoppy = Less than 30ppm
Sodium - Moderately Hoppy = 50ppm
Sodium - Sweet and Malty = 75ppm
Any good? Or no?