Hi MS,
Hopefully you already got some good answers from your doctor about this... I did a quick internet search (which you probably / may have done as well), and got a couple links you might find helpful.
http://www.dietandfitnesstoday.com/phos ... n-beer.php
http://wholefoodcatalog.info/nutrient/p ... beverages/
The Whole Foods info shows 77mg in a Stout vs 27mg in a Pale, with 180g of beer. No idea what brand, etc. Wonder how we calculate this from our ingredients + fermentation process...?
Diet and Fitness link has per 12 oz cans of beer with Budweiser (46mg) and Bud light (40mg) listed. Lowest beer Michelob Ultra at 28mg of phosphorous per 12 oz / 354g.
Even if you have to have to dial it back to a lower alcohol or lighter beer it would be hard to not make it much better than the "mass market" beer of today. Again, I wonder how we could calculate this...with our ingredients and fermentation process?
For sure let us know what you come up with. Whatever health concern(s) you are facing, I certainly hope you can get a handle on it...
EDIT: Just reread Joshua's note where he thinks certain water types (hard water) end up producing less phosphorous beer than soft water... Interesting thought, especially if true. Anyone on here a chemist...? Effect of water type vs grain type vs alcohol content vs...??? Some of this stuff would have to have easy answers, or easy way to test and come to conclusions...
