I have become very confused with mash vs sparge addtions in terms of water chemistry. I am leaning towards using lactic acid with my water instead of adding acid malt, mostly because I do not have a mill and storage of precrushed grain isn't ideal. I just don't understand the differences between making additions to mash vs the sparge water. If I have an equal volume for both, do I just split the addtions equally? I know some will say to add everything to the total amount of water and then split your mash and sparge water. What about the additions that don't dissolve easily in water? I am using the EZ Water Calculator online and I ended up having a nice water profile setup for a British Bitter with a mash pH of 5.5. The residual alkalinity is -81 with effective alkalinity of -31. Not sure if those are good numbers to have for this style or not. I use 2 mL in the lactic acid addition, but don't know if that is supposed to be split between the mash and sparge water. Please help this obviously dense individual in the simplist terms possible. I'm just not grasping it