jmf143

Recipes 

All are expressed in parts per million, but I can't determine if they are for the total water used for mash and sparge, just for the mash water, or for the finished wort going into the fermenter. If my total water is 9 gallons and Palmer recommends 100 ppm of Ca for instance, and I treat both my mash water and sparge water I'll still be at 100 ppm of Ca for the 7.5 gallons going into the boil kettle. But after I've boiled down to 5.5 gallons and, presumably, not boiled away any Ca, my concentration will be up to approx. 136 ppm of Ca.

So when Palmer says 100 ppm, at what point is that being measured?

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Vir sapit qui pauca loquitur

graybeard

Recipes 

I'm not Palmer, so this is just a guess: when brewers treat water to approximate a water native to the origin of a particular regional style, they are approximating the starting water.

If you start with a water profile that is style-appropriate, you will end up at whatever is post-boil appropriate.

In your example, I would start (pre-mash and pre-sparge) with 100ppm Ca, and not worry about what it becomes later on.

Pax cerevisiae.