Lactic acid for water treatment

[YeastFace]

Seems like a fair bit of Epsom salt in those additions.

No really used it before. The intention was to help up the sulphate without adding any more calcium.

Any issues with using this amount?

 

[foxy]

No really used it before. The intention was to help up the sulphate without adding any more calcium.

Any issues with using this amount?

Well in a grain bill there will be more than enough magnesium, the ratio is somewhere around 5 grams to a 5-kilo grain bill. Even if there is no magnesium in your brewing water there is certainly enough in the grain.
There is also enough calcium in the grain bill, we add more to lower the pH, improve yeast growth and flocculation, and oxalate removal. Lager beers add less.