I've been successfully brewing IPAs, stouts and pale ales for around three years now and much of the credit must go to taking advice on this forum. Recently I've also had some good results with hybrids such as Kolsch, but at the weekend I decided to brew my first lager. I based it on an Oktoberfest recipe which I got from John J Palmer's book. The water profile was more suited to my own water profile than say Pilsen. As I was building the recipe I became confused over the required calcium level for light beers and lagers. I'm not sure if I'm picking this up wrong but there seems to be a theory that a 50ppm should be the minimum for all beers to enhance the removal of oxalate in the mash and promote flocculation during fermentation, but there are others suggesting mimicking location profiles where, in areas with very soft water like Pilsen, there are very low calcium levels. Could anyone shed any light on this for me to what calcium levels should be used for lagers?