I plan to brew this up on Wednesday and was wondering about your water. You gave the water content in the first post, and I am curious to know whether these are the numbers for the initial water (i.e. all water used for mashing/sparging has these attributes), or for the final beer (mash + sparge)?
Does that make sense? When building up my water and trying to match a profile, I generally throw all the salts needed into the mash until the pH looks OK, then the rest go into the boil (IOW, I don't treat the sparge). Just curious as to your procedures. Thanks!
Edit: I see you said "target" water - so that implies that's the end result in the kettle after mashing and sparging, correct?
On Tap: Chocolate Blueberry Oatmeal Stout, Mocha Breakfast Stout
Conditioning: Cajun Saison
Secondary: Mocha Breakfast Stout
Primary: Bohemian Pilsener
On Deck: Red IPA