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I have a collection of 54 profiles and recipes (what salts to add to distilled water to create the profile) at at "Water Recipes". 2.5 grams Epsom salt, 2 grams chalk, 2.5 grams canning salt, 2.5 grams gypsum.
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Model: Mosher's "Ideal Mild Ale / Dark Lager". 1 gram Epsom salt, 3.5 grams chalk, 0.5 grams canning salt. Medium Lager - Malty, amber lagers like Oktoberfest. 1 gram Epsom Salt, 0.5 grams baking soda, 1 gram chalk, 0.5 grams canning salt. Light Lager - Very small amounts of ions just enough to acidify the mash. 2 grams Epsom salt, 2 grams chalk, 0.3 gram canning salt, 0.8 gram gypsum. 1 gram baking soda, 1 gram canning salt, 3.5 grams Epsom salt, 9 grams gypsum. Low alkalinity helps ensure proper mash pH.
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Enough sulphate to bring out the hops without overdoing it. The following info is from the only good info I've found: Quickie Water Chemistry Primer by Ken Schwartzīurton Pale Ale - A toned-down, "idealized" profile.