Not Enough Calcium in Wort

[cyanmonkey]

Brewed a Westy XII clone and just realized (or thought about, rather) that I used the Rochefort (boiled) water profile from Bru 'n Water and that there probably isn't sufficient calcium for fermentation.

OG = 1.093, pitched 3787 from a two step starter of approx. 417 billion cells. Aerated for 60 seconds and I also added Wyeast Yeast Nutrient.

Am I screwed? I went through a whole hep o' trouble to make sure my yeast is happy. I'm also letting it do it's thing temp-wise.

My water:

Ca: 28.4
Mg: 9.9
Na: 5.8
Sulfate: 39.1
Chloride: 16.6
Bicarbonate: 73.4

 

[mabrungard]

No problems at all. All the calcium that the yeast need comes from the malt. The water can provide zero calcium and the fermentation will be fine. The only significant effect will be that the yeast may not flocculate as readily or quickly.

 

[cyanmonkey]

How might this affect flavor? Fining with gelatin so, whatever.

 

[Yooper]

How might this affect flavor? Fining with gelatin so, whatever.

Not at all.