I'm brewing a darker american style hoppy beer (Janet's Brown Ale at 18 SRM, 1.066 OG, 63 IBU).
Normally for hoppy american style beers (IIPAs, IPAs, APAs) I target Randy Mosher's ideal Pale Ale numbers (Ca=110, Mg=18, Na=17, Cl=50, S04=350) to bring out some of the hop brightness and never have issues. Salts get added to both the Mash and Boil as expected.
For my water and volumes this would be the following for this beer:
Add to mash: 10.8g CaSO4, 2.9g CaCl2, 5.3g MgSO4
Add to boil: 12.1g CaSO4, 3.2g CaCl2, 5.9g MgSO4
However, because of the darkness of this beer I hit the proper pH range in the mash *without* adding any mash salts. So I left them out.
I'll still add the boil salts to the boil but I'm wondering how much of the mash salts (if any) I should I also add to the boil?
My understanding is that when sparging, 100% of the mash salts don't make it over so I don't want to simply dump *all* the salts in the boil. Problem is I don't know how much does or what I should do to compensate. Any hints? Just add the boil salts? Add the boil salts plus 50% of the mash salts? Something else?