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I have never added alkalinity to brewing liquor. It would seem to me that ones recipe would be highly suspect and that the calcium salts should in that case be added to the boil.

In trying to edit the above post I'm getting an error message stating that the edit is spam however I can assure you that the following change is indeed not spam: 2.) Would the precipitation of phosphates and phytates be more vigorous if Ca salts were added in the boil.

Nice :) The power of calculators/computers. Of course unless special data types are used (not float/double precision) the imprecision really does add up. I see what you're saying: 1g of CaCl2 / 110.984 g/mol = 0.00901030779211417862034167087148 mol / g 40.078 g/mol *...

In the 1939 paper the authors state (pg. 382): Several questions arise from this statement: 1.) Would mash pH stabilize faster if Ca salts were added to the boil instead of the mash. 2.) Would the precipitation of phosphates be more vigorous if Ca salts were added in the boil. References...

Working through the math of PPM calculations for the various brewing salts (adding 1g/gal of each salt): Molecular weights of various elements and ions: Ca = 40.078 g/mol Cl = 35.453 g/mol SO4 = 96.06 g/mol Na = 22.989769 g/mol Mg = 24.305 g/mol H = 1.00794 g/mol O = 15.999 g/mol HCO3 =...