I searched through old threads and didn't find an answer, so I'm posting here. I've been reading through some of my technical references and cannot find specific Ca recommendations beyond those that influence mash pH.
As we all know, pH is indeed very important, but Ca takes part in and influences many other mechanisms in brewing. Numerous experiments where the pH was held steady show that BEYOND using Ca salts to hit a target pH, Ca also influences the following: activity & stability of many enzymes; extraction of vitamins & minerals; fermentability of wort; hop utilization; precipitation of oxalate & phosphates. I'm sure there are more.
Most of my technical references advise to add Ca until the pH is correct without a mention of specific targets to get the Ca correct for these other mechanisms. DeClerck specifically warns against overuse of Ca due to overprecipitation of phosphates which are required for proper fermentation.
I am fortunate to have very soft water. My beers are very good, but could always get better. I'm concerned that by only adding Ca in the form of CaCl to establish a pH of 3.4, I may be missing some other critical Ca parameter, or possibly another vital mineral entirely. Can someone please point me to specific recommendations for Ca beyond those required for proper mash pH? Thanks in advance!
As we all know, pH is indeed very important, but Ca takes part in and influences many other mechanisms in brewing. Numerous experiments where the pH was held steady show that BEYOND using Ca salts to hit a target pH, Ca also influences the following: activity & stability of many enzymes; extraction of vitamins & minerals; fermentability of wort; hop utilization; precipitation of oxalate & phosphates. I'm sure there are more.
Most of my technical references advise to add Ca until the pH is correct without a mention of specific targets to get the Ca correct for these other mechanisms. DeClerck specifically warns against overuse of Ca due to overprecipitation of phosphates which are required for proper fermentation.
I am fortunate to have very soft water. My beers are very good, but could always get better. I'm concerned that by only adding Ca in the form of CaCl to establish a pH of 3.4, I may be missing some other critical Ca parameter, or possibly another vital mineral entirely. Can someone please point me to specific recommendations for Ca beyond those required for proper mash pH? Thanks in advance!
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