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    Magnesium acceptable level for stout

    Hi guys :) I know that the acceptable level of magnesium for making beers is 0-40 ppm, but in most recipes it is around 5 ppm. I know that the malts have magnesium on sufficient level. But my question is: my water is 16 ppm and I'm wondering if it is too much for stout ? So it is 16 ppm plus...