Acceptable mineral levels?

[bradthebold]

What are acceptable mineral levels before it starts negatively affecting flavor? I guess it would matter by style, so maybe for a blonde, IPA, and stout, mainly in regard to calcium, magnesium, and sodium.

For example, I'm planning on a blonde with the yellow balanced Bru'n water profile:

My water:
Ca - 30
Mg - 7
Na - 3
SO4 - 9
Cl - 4

Goal water:
Ca - 50
Mg - 7
Na - 5
SO4 - 75
Cl - 60


So my issue is I start to go over on calcium when adding gypsum and CaCl2 to raise SO4 and Cl levels. So I'm trying to balance it by adding some epsom salt and canning salt raising Mg and Na levels instead.

If I go straight gypsum and CaCl2, I end up with 89 Ca to hit SO4/Cl numbers. Or if I balance with espom and canning salt, I can get 63 Ca with 12 Mg and 21 Na.

Which would be a better strategy and at what point does a high Ca, Mg, or Na level become an issue?

 

[TasunkaWitko]

Thank you for reminding me why I don't mess with the water I use.

 

[mabrungard]

There isn't really much problem with having high calcium content in your brewing water. It certainly doesn't affect flavor. The only things that a high calcium content might affect is that the yeast may be more readily dropped out of suspension (might impede reaching your full attenuation) and some lager yeast can be negatively affected (OK, this might affect flavor).

 

[bradthebold]

Ok, I know some styles want 100+ ppm calcium anyway. Should I always just add calcium then unless it starts to go significantly >100ppm and minimize and sodium or magnesium additions? Or are there limits to Na and Mg where they definitely won't cause an issue (e.g. <20ppm Mg, <60ppm Na). Thanks

 

[IslandLizard]

Mg and Na are way more intrusive on the palate than Ca, so try to keep those 2 around the recommended amount for the style.

Depending on your alkalinity and acid demand in the mash, you could use HCl or H2SO4 to boost those anions while not increasing calcium.

You've got great source water, mineral wise.
Play with adding amounts of the various salts in Bru'n Water to find the best balance, that's what I do, and don't sweat it. For example, in some beers I prefer a little extra Mg.

 

[bradthebold]

I do have 107 bicarb and need to add 0.85ml lactic acid/gal, so the hydrochloric and sulfuric acid additions would be good. Hard to tell, but maybe the supporter version of bru'n supports it? Not sure to what extent, if you can pick the %/molar concentration, etc. Probably easier (and significantly cheaper) just to add the calcium though.

 

[mabrungard]

Yep, the supporter's version of Bru'n Water enables a brewer to use up to 4 different acids (2 each in mash and sparge) and you can set the strength of liquid acids.

 

[IslandLizard]

I do have 107 bicarb and need to add 0.85ml lactic acid/gal, so the hydrochloric and sulfuric acid additions would be good. Hard to tell, but maybe the supporter version of bru'n supports it? Not sure to what extent, if you can pick the %/molar concentration, etc. Probably easier (and significantly cheaper) just to add the calcium though.

You're probably just fine using the common salts. Your bicarb is a little higher than ideal, but can be compensated fairly easy.
Food grade HCl and H2SO4 are pricier and harder to obtain too. Not sure if DudaDiesel's are suitable, those are likely tech grade. On the other hand, you'd use only very small amounts, so any impurities are even further diluted.

Beware: Those are very strong acids and highly concentrated, so extremely dangerous in unskilled hands. Even when diluted down to more reasonable concentrations for brewing use, like 5-10%.