My water chemistry fluctuates throughout the year and I get anywhere from 28-47ppm of calcium. I’m flirting with the idea of nixing water additions and just brewing a beer (I usually only use a little gypsum or CaCl3), but I’m not sure what exactly the negative effects of too little calcium are on the mash. I mean, why does the Pilsen water work if they’ve only got approximately 10 ppm calcium?
So, what can I expect if my mash only has, say, 30 ppm calcium?
Thanks in advance for any advice you can offer.