- Aug 3, 2006
- Reaction score
- Whitehouse Station
I had the same concerns when I first started with this and thought about the concentration of minerals. The explanation that satisfied me was that we're trying to make water that you'd find in famous brewing cities. They start with that water and also concentrate the minerals down in the boil. When you're simply trying to dial in minimum levels, it's probably reasonable to undershoot a bit for that reason. I'm still learning.Really great spreadsheet, thanks for creating it and for also making it available for download. Also, thanks Bobby for the great videos.
One question on the initial numbers for mash water volume and sparge water volume. For example purposes let's say I mash with 5 gallons, sparge with 3 for 8 total preboil and expect a post boil volume of 6. The mash water one is easy--just the volume of water that is used in the initial mash (5). But, for the sparge water? In Bobby's videos, he uses the full amount of the sparge water (the additional 3 in my example) to get additions for the full pre-boil volume--so we're adding enough minerals to get the right ppm for 8 gallons. After thinking about this, doesn't the boil remove water but leave the minerals behind? (I'm not a scientist so not sure if the minerals would evaporate with the water vapor) So should the mineral additions calculate off of how much minerals we want with the finished beer (6 gallons vs. preboil of 8)