Hello Aleman. The guy who inspired your OP returns! This time a little better educated regards water treatment.
Since our original discussion in "the other place", my water company has changed its treatment works and the report now says 180ppm, not 427ppm; so more likely I could treat without the need for dilution. I'm now quite clued up on the water treatment calculators and the relationships and impacts of the important ions and adjuncts. I intend to get a Salifert Alkalinity test and a Calcium test, to work with real data. My plan is to use CRS and then a mix of Calcium Sulphate & Calcium Chloride to suit the style. And don't worry, I know this is not an exact science.
My question now is one of acceptable concentrations. If I put my water report figures into a calculator and assume I want to brew a very pale ale, I have to add a lot of Calcium. It's possible I may exceed recommended maximum concentrations of Sulphate & Chloride.
Using my water report data as a trial, my calculated CRS is 0.84ml/l. At what concentration does flavour start to suffer?
At a 2:1 ratio my final liquor Sulphate shows 360 mg/l and the Chloride shows 227 mg/l (needed to lift the Calcium to 190ppm). Palmer suggests Sulphate between 150-350ppm offers very bitter beers, and Chloride should top out at 250ppm. You can’t make it bitter unless you add hops, so I guess by “very bitter” he really means that this level would lift the hops, if that’s what you want.
So am I still OK with these concentrations or would some dilution still be recommended given I'm on the limits? Are Palmers guidelines good to work from? Thanks. Anyone can feel free to reply of course