Just curious where the recommended range for Calcium range of 50 to 150ppm comes from? Referencing Palmer's book...
From Palmer's Water (page 147) : "Calcium is the friend of all brewers who brew with alkaline water. The reaction with malt phosphates is one of the primary mechanisms for the mash pH drop. It is remarkably flavorless. It protects, stabilizes, and promotes enzyme activity in the mash. It aids in protein coagulation, trub formation, oxalate precipitation, yeast metabolism, and yeast flocculation. The calcium levels in the water need to be high enough to carry sufficient levels through the boil and fermentation. A range of 50-200 ppm in the water for the mash is recommended."
From Palmer's Water (page 147) : "Calcium is the friend of all brewers who brew with alkaline water. The reaction with malt phosphates is one of the primary mechanisms for the mash pH drop. It is remarkably flavorless. It protects, stabilizes, and promotes enzyme activity in the mash. It aids in protein coagulation, trub formation, oxalate precipitation, yeast metabolism, and yeast flocculation. The calcium levels in the water need to be high enough to carry sufficient levels through the boil and fermentation. A range of 50-200 ppm in the water for the mash is recommended."