Software can get you closer than flying blind and doing nothing. But there are major variables due to the natural grain products and varying water quality that can always throw a wrench in it. That's why its still worthwhile to measure pH and note the difference between the prediction and measurement. With that sort of actual information, a brewer can know which way they should bias their target to help get the actual pH to line up.
The only other way is to perform a test mash with the actual batch ingredients and burn an hour or so of your valuable time. For that reason, software is pretty helpful.
The only other way is to perform a test mash with the actual batch ingredients and burn an hour or so of your valuable time. For that reason, software is pretty helpful.
