So, it would take me awhile to get through all 70+ pages of this, but i read a bit into it, but i'm just making sure... the following that AJ put up, the further you go down, you just add it to the baseline, correct?
lets see if i'm getting this right.
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Baseline: Add 1 tsp of calcium chloride dihydrate (what your LHBS sells) to each 5 gallons of water treated. Add 2% sauermalz to the grist.
Deviate from the baseline as follows:
For soft water beers (i.e Pils, Helles). Use half the baseline amount of calcium chloride and increase the sauermalz to 3%
For beers that use roast malt (Stout, porter): Skip the sauermalz.
For British beers: Add 1 tsp gypsum as well as 1 tsp calcium chloride
For very minerally beers (Export, Burton ale): Double the calcium chloride and the gypsum.
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So this is for each 5 gallons, so lets say for example that my mash and sparge water = 10 gallons to get my 7 or so pre-boil gallons, i would just double up on the numbers, right?
As for the additions,
if i'm going for an IPA on this scale (burton), would be the following.
Baseline, 1tsp calcium chloride and 2% sauermalz... since the numbers aren't there, i'm guessing you are referring to the "doubling" as doubling from what the brittish beers are at? (thats the only reference i see to gypsum)
Making sure i get this.... my brain is about ready to explode as i've been reading all day on salt additions; this just simplified it, and i i think i'm over thinking everything