When adding salts, do you just factor in the mash water volume or the total volume of the brew? This is why Im asking. Im using Palmers spreadsheet and it asks for mash volume. If I add salts based on the mash volume, will that be enough to raise the chemistry for the total volume.
For example...LA's water is about 30ppg calcium and 50ppg sulfate. If Im making a hoppy beer I want to get the sulfates up to around 180-200.
If Im mashing with 3 gals initially for a 5 gal batch, I would add 4g of gypsum to bring me up to around 82 calcium and 195 sulfate. However, that water will then be diluted with the sparge water. If that water was 5gal for total volume of the beer that only comes to 50/120. Much lower.
Should I be accounting for total volume when adding salts to my brews? Ive been told by many people that they only add salts to the mash, not the sparge water...but it just seems off to me logically.