What is the recommended range of calcium in brewing water?

The recommended range of calcium in brewing water is 50-150 ppm. Calcium plays a crucial role in several aspects of brewing, contributing to the stability of the beer's flavor and enhancing the process of protein coagulation during brewing. It is also important for yeast health and can help to mitigate excessive bitterness in the finished product.

If the calcium level is too low, it may lead to poor flocculation of yeast, potentially resulting in incomplete fermentation and off-flavors. Conversely, excessive calcium levels can lead to harsh flavors and overly mineral characteristics in the beer.

This balance is vital for creating a well-rounded beer that benefits from the calcium ions present in the water, promoting proper enzymatic activity during mashing and aiding in the overall clarity and mouthfeel of the finished beer. The specified range supports these positive contributions without introducing negative effects associated with imbalanced mineral levels.