I have ask similar questions before and still struggle to understand, so apologies I ask again. I heard an interview given by a brewer from Lagunitas Brewing Company. He talked about how Lagunitas IPA is brewed and said that they start with 100ppm of Ca, 50% is lost during mash and then they supplement adding CaSO4 in the kettle to reach 75ppm in the final product.
Would someone be able to elaborate on where the 50% comes from?
Are these empirical measurements and therefore one should not assume 50% loss is a fair approximation for all grain bills?
What about Mg++ loss?
Thanks,
p_p
Would someone be able to elaborate on where the 50% comes from?
Are these empirical measurements and therefore one should not assume 50% loss is a fair approximation for all grain bills?
What about Mg++ loss?
Thanks,
p_p