I'll be brewing a dry stout on Sunday during the Super Bowl and have been doing a lot of reading about mineral additions since my brewing water is about as close to distilled as you can get with a pH of 6.1. Brewing an IPA I would normally adjust all of my brewing water with gypsum to get the target Calcium and Sulfate concentrations. However, I have read that usually you only add chalk to the mash since it can cause your sparge water pH to be too high. So here are my questions... First, should I only treat the mash water, and, if so, at what concentration do I want the calcium, carbonate, hardness and alkalinity to be? Should the concentrations be large enough to treat the end volume of water or only to match the mash water volume? Will I need to treat any other water to add before the boil and after the sparge? Sadly, I have no way to monitor pH during the mash.
Thanks for any and all advice,