Ask The Brewmasters

What would be the expected outcome of doing this, theoretically?

Dear Master Brewer

As you salts play several rôles
Alcaline hardness is due to the presence of bicarbonates of calcium and magnesium. The pH of such type
of water is greater than 7 i.e., pH > 7 :

   So Calcium will help to decrease the pH (by releasing H⁺ in the water)

Ca also react with phosphates, oxalate and nitrogen compound like proteins and releasing H⁺ in the water,

                       Ca²⁺ + Phosphate = Ca(phosphate)2 + 2H⁺

                       Ca²⁺ + Proteins = Ca(protein)2 + 2H⁺

                       Ca²⁺ react with oxalate = oxalate de calcium

These compounds in blue are solid so that they could be eliminated with the spent grain : loss of calcium

So calcium in brewing is partially be consumed and lost with spent grain and  in trub

By splitting calcium, we can expect :

•  Good wort and beer turbidity
•  also required Ca concentration for next step, cellar 

There is no value to dose Zinc in mashing 

Kind regards

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Paul Kaposela
Brewing and Quality Training
KINSHASA
+243998943281
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