Originally Posted by chipsah
Thanks, Yooper. So... no worries about adding grams of brewing salts (e.g. 4 g calcium chloride and 4 g Epsom salt) to achieve an intended target?
Also, is it best to just treat the mash (continuous recirc, direct fire) or should sparge water be treated as well?
Finally, do the campden tablets need to be considered with regards to a water profile target?
No epsom salt! Use gypsum instead if you want to increase sulfate. (Malt has plenty of magnesium, and it has a, um, laxative, effect in higher concentrations. You never need to add it).
Remember that since your sulfate is reported as S04-S to multiply by three in the spreadsheets. It's still low, but I thought I'd mention that.
I don't treat my sparge water for 10 gallon batches, as all the water doesn't fit in the HLT! But normally you would.
I normally go on the "low" end of acceptable for all things in Brunwater, but I like lower sulfate even in my IPAs. I'd suggest starting low (following the water primer in the sticky) because oftentimes "less is more" works well.