What are your typical ale mineralization levels?

[Argentum]

What mg/L (ppm) levels do you typically try to hit for beers like Bitter, Best or Special Bitter, Strong Bitter, Brown Ale, and Scottish Ale?

Looking for guidance on Ca++, Mg++, Na+, Cl-, SO4--, and alkalinity (as CaCO3).

 

[Northern_Brewer]

See the table at the end of https://www.murphyandson.co.uk/resources/technical-articles/water-water-everywhere/ -- note the headings are shifted by one column

 

[Argentum]

See the table at the end of https://www.murphyandson.co.uk/resources/technical-articles/water-water-everywhere/ -- note the headings are shifted by one column

Wow, Bitter sure has loads of chloride and sulfate ions. I never would have guessed that. In fact, all of them (sans Lager) seem elevated in minerals.