Hey all,
I'm getting into using Kai's water calculator for improving my beer by improving the chemistry of the mash, but I have a big question before I brew later today. I've got some guidelines for ranges of the various ions, but, as a single infusion batch sparger, should I target those ranges in only the strike water used for mashing or in the entire water profile. Essentially, in designing recipes I've been targeting the amount of ions for the entire water profile, but since the strike water is usually in the neighborhood of half the entire water used, I'm wondering if I need to cut the salt additions in half so that the ranges are correct just for the mash. Does this question make sense? On Kai's water calculator, I can set it to calculate only the strike water's ion concentrations, but I'm not sure if I should.
Thanks everyone, for all the help, as usual : )
I'm getting into using Kai's water calculator for improving my beer by improving the chemistry of the mash, but I have a big question before I brew later today. I've got some guidelines for ranges of the various ions, but, as a single infusion batch sparger, should I target those ranges in only the strike water used for mashing or in the entire water profile. Essentially, in designing recipes I've been targeting the amount of ions for the entire water profile, but since the strike water is usually in the neighborhood of half the entire water used, I'm wondering if I need to cut the salt additions in half so that the ranges are correct just for the mash. Does this question make sense? On Kai's water calculator, I can set it to calculate only the strike water's ion concentrations, but I'm not sure if I should.
Thanks everyone, for all the help, as usual : )