Brewers Friend - Water Adjustment Summary

Thought I'd try the Mash Chemistry and Brewing Water Calculator over at Brewers Friend.  Here's a table summary of the calculations...

	CaCl (g)	CaS04 (g)		Lactic Acid (ml)	NaHC03 (g)	pH @ 25C	Final Water Report (mg/l)
	Mash	Mash	Boil	Mash	Mash	Mash	Ca+2	Mg+2	Na+	Cl-	SO4-2
Best Bitter	5	7	7	2	-	5.4	91.2	2.1	18.4	49.8	166.5
English IPA	5	9	9	4	-	5.41	107.9	2.1	18.4	49.8	206.3
APA	5	8	8	5	-	5.41	99.5	2.1	18.4	49.8	186.4
American IPA	5	9	9	6	-	5.42	107.9	2.1	18.4	49.8	206.3
Mild	5	5	-	-	-	5.4	53.8	2.1	18.4	49.8	76.8
Milk Stout	5	5	-	-	-	5.44	53.8	2.1	18.4	49.8	76.8
Robust Porter	5	5	-	-	2	5.41	53.8	2.1	28.2	49.8	76.8

Some significant differences from the Bru'n Water spreadsheet!  Lighter brews require way more lactic acid to hit the target pH.  Correspondingly, darker brews have less dependency for the addition of alkalinity.  I have noted a lack of structure in some of my brews so it should be interesting to see if these changes have any significant impact on the finish beers.