(Apologies if this is posted in the wrong category.)
When it comes to the amount salts added to mash water, what considerations should be made for No-Sparge brewing when performed with a base of RO or Distilled water?
In a more typical mash regime with a sparge, let‘s assume one would add enough salts to achieve at least 50ppm concentration of calcium in the mash. Then, one would presumably sparge with unsalted water, therefore diluting the overall concentration of salts in the resultant wort.
However for No-Sparge, one is starting with much more water in the mash which would increase the amount of salts required to achieve 50ppm calcium. Plus, because there is no sparge with untreated water, we don’t get that same dilution going into the kettle. So my assumptions here would be that the concentration of salts would be much greater in the pre-boil wort. Which will subsequently increase slightly from evaporation during the boil.
Because of this, in order to avoid over-salted/mineraly flavors, would it generally be best to keep salt additions at or near the bare minimum when performing No-Sparge? And perhaps lean on acid a bit more when it comes to pH adjustments?
When it comes to the amount salts added to mash water, what considerations should be made for No-Sparge brewing when performed with a base of RO or Distilled water?
In a more typical mash regime with a sparge, let‘s assume one would add enough salts to achieve at least 50ppm concentration of calcium in the mash. Then, one would presumably sparge with unsalted water, therefore diluting the overall concentration of salts in the resultant wort.
However for No-Sparge, one is starting with much more water in the mash which would increase the amount of salts required to achieve 50ppm calcium. Plus, because there is no sparge with untreated water, we don’t get that same dilution going into the kettle. So my assumptions here would be that the concentration of salts would be much greater in the pre-boil wort. Which will subsequently increase slightly from evaporation during the boil.
Because of this, in order to avoid over-salted/mineraly flavors, would it generally be best to keep salt additions at or near the bare minimum when performing No-Sparge? And perhaps lean on acid a bit more when it comes to pH adjustments?
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