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The mEq for Ascorbic Acid at a pH of 5.40 is 5.46 mEq/gram. Within exclusively the mashing phase (step) of a grist passed through a mill gap of 0.032" as to crush: Ca++ (or rather the H+ which it liberates) is about 5.72 mEq/gram (where grams are the grams of the Ca++ ion alone, and not as...

Malt's ballpark mEq requirements by the pound for the conditions of no-sparge, and 8 mg/L Alkalinity, and 75 mg/L Ca++ ion, and a 0.032" mill gap crush, and a Target Mash pH of 5.40. Pilsner Malt: 3.5 mEq/Lb. (as Acid) Pale Malt: 3.0 mEq/Lb. (as Acid) Brewer's Malt: 1.5 mEq/Lb. (as Acid) Light...

My 'Mash Made Easy' mash pH assistant (plus a whole lot more) spreadsheet is always both free and complete. No teaser leading to a pay version. But it is intended for computer use, and not use with a phone.

Assuming that this is tap water, the only issues with your very nice water are Chlorine/Chloramines and Alkalinity. Why waste money on distilled or RO?

2.5 x Ca++ mEq equilibrates Ca++ to CaCO3. 4.12 x Mg++ mEq equilibrates Mg++ to CaCO3.

You can't have negative minerals. Yes, Hardness and Alkalinity are Measured in units of CaCO3. It would be very highly unusual for natural water to have zero ppm SO4.

Total hardness must be greater than Calcium hardness. 2.5(Ca ppm) + 4.12(Mg ppm) = Total Hardness

And for those national regions in which 80% Lactic Acid may be more the available norm than 88% might be: 31.72 grams of a 'nominal' Acid Malt delivers essentially the Lactic Acid equivalent of 1 mL of 80% Lactic Acid.

Yes! But only in the mash. 1.25 Weight Ounces (~35.44 grams) of a 'nominal' Acid Malt delivers essentially the Lactic Acid equivalent of 1 mL of 88% Lactic Acid. But lot to lot, and brand to brand, Acid Malt can vary somewhat in acidity from nominal specs.

In my 'Mash Made Easy' mash pH assistant software if you know the other mineral ion values with sufficient certainty (confidence), you can enter the ion values that you know and then plug in value guesses for SO4 until you finally achieve a "Good" Cation/Anion mEq/L balance check, then infer...

The LaMotte kit was designed for analyzing brewing water. Ward Labs analyzes farm water. So I doubt that multiplication by 3 is necessary to derive SO4 for LaMotte. But there is potentially a mathematical calculation required whereby to extract SO4 from some other combination of derived ion...

Calcium Hardness ÷ 2.5 = Ca++ (Total Hardness - Calcium Hardness) ÷ 4.12 = Mg++ Alkalinity x 1.22 = Bicarbonate

The addition of 1.1 grams of Gypsum and 0.25 grams of Calcium Chloride to each 5 gallons would give each 5 gallons of this water a very middle of the road mineralization.

Phosphoric Acid becomes problematic when high Calcium levels are coupled with high Alkalinity levels. Wherein it precipitates out Calcium as highly insoluble Calcium Apatite (with all credit here going to A.J. deLange).

Germany makes some mighty fine Lagers, and in one form or another Lactic Acid is all they use. By law, if it is still in effect...

In retrospect, by stating that 88% Lactic Acid has a strength of 11.4515 mEq/mL at specifically pH 5.4 we have not ignored the dissociation constant issue for this acid (as I initially stated in 'Givens' #6), but rather we have embraced it fully. And via our use of the Carbonate Species chart...

Here is a simplified means whereby to compute Alkalinity reduction to an approximate pH of 5.4. Givens: 1) Alkalinity is generally reported as ppm CaCO3 (whether or not that is it's actual source). 2) We will make the generally accepted generalization that ppm = mg/L 3) The MW (molecular...

The mL graduated plastic medicine syringes which parents use to give children metered medicine doses work great.

It actually winds up being the case that reducing right close to 90% of any waters initial Alkalinity (and Bicarbonate) will bring it to about pH 5.4. As can be seen on this Carbonate Species chart.

As an aside, the objective is never to reduce Alkalinity to zero, as that requires acidifying water to the pH 4.1 - 4.3 range.