I have a question about salt additions using John Palmer's spreadsheet and my process. Currently I build my water using distilled water. I have been calculating the amount of salts I need to get my mash to the correct RA using the spreadsheet.
Current example of a Hefeweizen I am brewing. 4 gallon mash for 11.6# of grain. Adding .7g CaSO4, 2.5g CaCl, .8 g Epsom Salt, .5g Baking Soda and .1g Pickling Lime. These additions get my RA for the mash to -17.
I then sparge up to my pre boil volume of 7.2 gallons with distilled water WITHOUT salts.
Here is where my question arises. Am I effectively diluting the salt additions by sparging with distilled water without salts? Would it be better to treat both my sparge and mash water by inputting the combined volume of mash and sparge water into the spreadsheet to hit the target ions concentratins?
I'm worried that I am not getting enough Calcium and flavor ions into the final volume of finished wort.
Current example of a Hefeweizen I am brewing. 4 gallon mash for 11.6# of grain. Adding .7g CaSO4, 2.5g CaCl, .8 g Epsom Salt, .5g Baking Soda and .1g Pickling Lime. These additions get my RA for the mash to -17.
I then sparge up to my pre boil volume of 7.2 gallons with distilled water WITHOUT salts.
Here is where my question arises. Am I effectively diluting the salt additions by sparging with distilled water without salts? Would it be better to treat both my sparge and mash water by inputting the combined volume of mash and sparge water into the spreadsheet to hit the target ions concentratins?
I'm worried that I am not getting enough Calcium and flavor ions into the final volume of finished wort.