Bru'n Water & Batch Sparging

[RavensSRQ]

Hello all,

I am a newbie, but I'm ready to take the plunge from extract to all grain. I have a few questions about Bru'n water and incorporating the results into a batch sparge using distilled water and building from there.

First, should I only input the total mash / sparge volume in the Mash section of the Water adjustment tab (omitting the sparge section)? This will add more additions to my batch and raise the mash ph- minimally; I'm not sure if this is correct? It seems to me that this would be the proper adjustment as you are only sparging for a very short length of time. I would only treat my sparge water for alkalinity. If at all.

I hope this makes sense to you guys / gals? While I'm at it, does anyone have experience using a Bru'n water profile that resembles a CA. common? Any suggestions would be greatly appreciated.

 

[BlueHouseBrewhaus]

You treat the entire volume. Your sparge water is still eventually going to end up in your BK so you want the same minerals there. The additions are primarily to provide the nutrients for the yeast and the flavor profile for the style. Their primary function is not pH adjustment. You can use acid malt, straight acid or lime for that. If you post this in the Brew Science forum, I bet Martin (author of Brunwater) will chime in.

 

[RavensSRQ]

You treat the entire volume. Your sparge water is still eventually going to end up in your BK so you want the same minerals there. The additions are primarily to provide the nutrients for the yeast and the flavor profile for the style. Their primary function is not pH adjustment. You can use acid malt, straight acid or lime for that. If you post this in the Brew Science forum, I bet Martin (author of Brunwater) will chime in.

Thanks much for your input. I appreciate it.