I came across a thread on another forum where Martin commented on a water profile for Vienna lager. The "authentic" water was below 50 ppm in calcium, and a brewer who increased the calcium with additions of either CaCL2 or CaSO4 would end up with elevated levels of chloride or sulfate compared to the Vienna water.
What would be a food grade alternative that would raise only the calcium?
What would be a food grade alternative that would raise only the calcium?