I'm trying to wrap my head around the water chemistry. If my "recommended" SRM based on Palmer's chart (here: http://www.howtobrew.com/images/f83.pdf
) gives me roughly 13SRM, is that for the final beer or the mash only?
For example, I can come up with a 5gal Bass clone that is at 13SRM, but when I take the 5gal down to 2gal for the mash, it shoots up to 22SRM. The mash should be all that matters... so what do we do? Do we re-calculate SRM based on mash? That sounds right, but does not help me figure out which beers are good for my water profile.
Also I know that SRM isn't the best way to judge water, but I'm just trying to understand how the process works. Still lots of reading left to do.