I understand that the mash generally requires at least 50 ppm of Ca.
I further understand that Pilsen water only contains around 10 ppm.
My water in Singapore has very low mineral content (also about 10 ppm of Ca in it).
When I was brewing my latest BoPils, I was very tempted to put in a couple of grams of Calcium Chloride to reach the 50 ppm of Ca (based on my calculation with the Bru'n Water Excel calculator); however, I decided against it in order to "maintain authenticity".
I have a question to the water gurus here - do Pilsen brewers adjust their water to reach that 50 ppm Ca or do they somehow "get away" without it? If it's the latter - is the Bohemian lager yeast more resistant to Calcium deficiencies?
I further understand that Pilsen water only contains around 10 ppm.
My water in Singapore has very low mineral content (also about 10 ppm of Ca in it).
When I was brewing my latest BoPils, I was very tempted to put in a couple of grams of Calcium Chloride to reach the 50 ppm of Ca (based on my calculation with the Bru'n Water Excel calculator); however, I decided against it in order to "maintain authenticity".
I have a question to the water gurus here - do Pilsen brewers adjust their water to reach that 50 ppm Ca or do they somehow "get away" without it? If it's the latter - is the Bohemian lager yeast more resistant to Calcium deficiencies?