Hi guys
I know that the acceptable level of magnesium for making beers is 0-40 ppm, but in most recipes it is around 5 ppm. I know that the malts have magnesium on sufficient level. But my question is: my water is 16 ppm and I'm wondering if it is too much for stout ? So it is 16 ppm plus what will be in malts, does it affect negatively somehow on my beer ?
I would be grateful for replies which are based on your experience in that matter,
Thanks
I know that the acceptable level of magnesium for making beers is 0-40 ppm, but in most recipes it is around 5 ppm. I know that the malts have magnesium on sufficient level. But my question is: my water is 16 ppm and I'm wondering if it is too much for stout ? So it is 16 ppm plus what will be in malts, does it affect negatively somehow on my beer ?
I would be grateful for replies which are based on your experience in that matter,
Thanks