The Sulfate to Chloride ratio can be simply calculated as the by dividing the sulfate ion number by the chloride number. Adjusting your mash pH to get it in the “good” range of 5.2-5.6 during the main mash conversion step is an important goal for all grain brewers. Residual alkalinity (RA) is a measure of how hard it is to move your mash pH, so low RA will mean you need less acid to move your mash pH while a high RA will make it harder to change the mash pH using acidity. I created this graphic to help you understand how the base water ions:Īs you can see, Calcium and Bicarbonate (to a lesser degree Magnesium) are the major drivers in determining Residual Alkalinity. Magnesium also plays a small role in mash pH, but is largely overshadowed by bicarbonate and sulfate. So it may be important to keep the total magnesium levels (water plus magnesium from the mash) above the calcium to enhance yeast health. However, recent research indicates that calcium may actually block the yeast’s access to magnesium if it is very high.
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