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I'm not familiar at all with Salifert. Are you sure it isn't recording total hardness as CaCO3 (this is not your calcium ion value) and alkalinity as CaCO3? Does it output in ppm (mg/L) units?

Do you have a low priced GH/KH fish tank water test kit...

5.41 Clark hardness ~= 77.3 ppm of total hardness as CaCO3. Based solely upon the 80/20 rule for total hardness (OK, it's an educated guess), in conjunction with the presumption that 5.41 Clark hardness is correct: 0.80*77.3/2.5 = 24.7 ppm Ca++ (this is your estimated ppm value for calcium...

I'm certainly not an expert. That said: What is the question?

One huge problem with all mash pH assistant software is that just as for Joe, the software has absolutely no clue regarding the actual DI_pH rating of the two "seemingly identical" base malts. And therefore it must guess as to the malts inherent acidity. The software's guess will be an...

Here is another way that alkalinity targets can fail us: Joe Average goes to his local LHBS and buys 5 Kg. of Maris Otter. He makes a beer using alkalinity and mineral targeting found in a book he read and it turns out great. A year later he repeats the exact same process in "every" detail...

In all cases, alkalinity is being controlled and altered to our benefit, and our only means to monitor the success or failure of this control and alteration is to measure the pH. Factually one never knows in advance that some particular ppm of alkalinity in the mash water will magically result...

If your water authority draws from multiple sources and/or blends multiple sources at different rates at different times of the year that can be problematic with regard to reliable analyticals at any given time. 48 ppm Na does not toss your cation/anion mEq/L balance out all that terribly. If...

2.5 x 107.17 + 4.12 x 3.20 = ppm total hardness (as CaCO3) = 281 (so that part seems correct) What is off is that first there is no sodium ion reported, and second either sodium is 62 ppm or alkalinity is not 367 ppm.

Almost. If you have a pH meter it is also desirable to adjust pH a second time, such that at post boil and cooling it reads 5.0 to 5.2 pH, Then let the yeast make beer.

That's because there is simply no need to ever target alkalinity. What is instead to be targeted is ones desired mash pH. Generally most choose 5.4 pH at the target to shoot for here, but in my new way of seeing this 5.6 pH during the mash (as measured at room temperature) is an overall better...

The constants in the above total hardness formula are derived from molecular weights as follow: Molecular weights ---------------------- CaCO3 = 100.0869 g/mol Ca = 40.078 g/mol Mg = 24.305 g/mol 100.0869/40.078 = 2.49730 (for Ca++ ions) 100.0869/24.305 = 4.11796 (for Mg++ ions)

I'm still waiting for @Chippy_Tea, but my solution is literally staring you in the face. That said, your waters analyticals are impossible as stated, since your cation mEq/L and anion mEq/L balance is way off. Do you know your waters total hardness in ppm as CaCo3? Magnesium and calcium ions...

I could tell you how I would do it, but I must admit up front to bias, and my answer might also be misconstrued as unpermitted promotional advertising on this forum (despite no cost being involved in it). Therefore I must seek the approval of @Chippy_Tea to either tell you publicly or via a...

367/50 = 7.34 mEq/L of alkalinity 7.34 mEq/L x 17.89L = 131.3 mEq of alkalinity in your sparge water 131.3 mEq/12.1 mEq/mL = 10.85 mL of 75% Phosphoric Acid to bring the sparge water to 4.3 pH 10.85 mL x 0.9 = 9.8 mL to bring the sparge water to pH 5.4 By my ciphering your 9.0 mL acid...

Base malts are basic with respect to target mash pH, and most other malts are acidic with respect to target mash pH, with crystal and deep roasted malts being highly acidic. If your grist predominates in base malt, and contains little of darker or crystal malts, it will thereby need more acid...

Minerals such as gypsum and CaCl2.2H2O do not change the pH of water and/or alter its alkalinity, and this is quite easy to verify for yourself. They do however impact mash pH downwardly, and they accomplish this by reacting with phosphates within the grist to liberate H+ ions, which...

If you are brewing a Pilsner, you may wind up sparging with pH 4 water if you treat your sparge water identically to your mash water. Most advice calls for sparging with water in the neighborhood of 5.4-5.5 pH. One way or another you will still need a "valid" means to know how to treat your...

True for mash pH. False (not applicable) for sparge water pH. And then you will need a tool to determine mash pH so you will know how much acid plus minerals to add up front to your mash water to roughly hit your mash pH target before you even commence the mash process.

You will want one of these: https://www.amazon.co.uk/API-Freshwater-Aquarium-Water-1-Count/dp/B003SNCHMA This is what I use to quickly spot test test alkalinity (KH) and total hardness (GH). KH * 17.848 = ppm alkalinity (as CaCO3) GH * 17.848 = ppm total hardness (as CaCO3) Total Hardness...