Adjusting Your Water Profile in BeerSmith 3

by Brad Smith on June 13, 2018 · 15 comments

Here’s a little tutorial on adjusting water profiles in the recipe with BeerSmith 3 – which I plan to release on Saturday 16 June!


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{ 15 comments… read them below or add one }

Ronald Lee June 13, 2018 at 6:26 pm

I can not find the mash ph video you speak of in this video, can you put a link to it for us?

Brad Smith June 14, 2018 at 11:00 am

The additional videos are on the main video page here:

Travis Kedzior June 14, 2018 at 6:23 pm

Will you be updating Beer Smith Mobile to work with BS3?

Brad Smith June 14, 2018 at 6:54 pm

Yes it will be updated in late July to the BeerSmith 3 baseline.

Eduardo Almeida June 18, 2018 at 2:17 pm

Hi Brad,
I usually do a single mash infusion, then sparge to achieve the pre boil volume. I like to add all salts on the mash tun, and do the sparge without salts. Is there a way to set this on BS3?
On BS2, I had to calc my water on Brewers Friend in order to get the correct acid additions, and then add a note in the recipe to remember how much I had to add.

Scott June 20, 2018 at 9:42 am

I’m getting some drastically different results between Bru’n Water and Beersmith 3 for Mash pH. To get to a 5.3 pH for the mash in Beersmith 3 for a particular recipe, it’s saying I need 10ml of Lactic Acid. Bru’n water is showing 4ml. Is this something easy that I’m missing?

Taylor July 22, 2018 at 11:44 am

I’m getting similar results as Scott. Bru’n Water is telling me to add 2.1ml of lactic acid and Beersmith is telling me 6 ml…I’m I doing something wrong?

Mitch July 27, 2018 at 11:31 am

I am starting to use BeerSmith3. I’m new to this software, never used it before.

I see that chalk is listed as a misc ingredient and also Calcium Carbonate. Are they different? I thought chalk IS Calcium Carbonate.

Ian August 9, 2018 at 9:38 am


I just downloaded and started playing around with BS3 for iPhone. I really love the integration of the water calculator, but I’m wondering if there’s a way to display the final combined mineral content, rather than the mineral content of the mash and sparge water seperately. Like a previous poster, I typically add all my salts to the mash, so being able to see the combined water profile would be extremely helpful.


Dave December 2, 2018 at 5:05 pm

Hi. I’ve created my water profile and i select this profile when building a recipe using the mobile app, how do i get it to add recommended salts etc? i can not find a target profile within the app?

Sean February 21, 2019 at 1:04 am

I have the mobile app but when trying to build a water profile, I don’t see the option to match a certain target profile in order to get recommended water additions like shown above.

Jack June 28, 2019 at 5:23 pm

I agree, beersmith3 should have this ability.

Robert Borsdorf November 28, 2019 at 12:32 am

I want to cast my vote that there be a third button to click that just adds the water salt additions together. I like to put all the salts into all my water the night before. In the morning I heat the entire amount to my transfer temperature, then pump off the amount I need for mash, saving the rest for sparge in an hour. The BS3 program is so nice, it seems ridiculous that this option is absent, and I have to add it all together by hand…

João Watter October 31, 2020 at 5:50 pm

How can I match water using mobile version?

Bob Buzzone March 17, 2024 at 4:13 pm

I have a challenge with identifying my initial mash infusion water volume…. I’ve built my equipment profile using the wizard (to include measuring the deadspace losses for a 7 gallon batch). In the water tool for my recipe, I add my house water and the water tab calculates a Total Volume of 11.34 gallons (total volume field) which I assume is the infusion water volume – but when I print the recipe it calls for adding .7 gallons as my first mash step (which is also the value of the Adjusted Water Profile ‘Total Mash Water’) field with no reference to the 11.34 gallons. If I read just the printed instructions, it would suggest I’m to mash in with .7 gallons.

So the question is: is the 11.34 gallons the true infusion mash water volume and if so, why this isn’t carried into the recipes’ printed instructions? If the 11.34 gallons is the infusion volume for the first mash step, why is there a step to add .7 gallons on the first mash step? Do I dough in with 11.34 gallons, then add .7 gallons?

Bonus question – I have a HERMS system and need at least 12 gallons in the HLT to cover the coils, per your advice I’m treating the HLT water with adjustment salts – it’s my fly sparge water used to reach my final boil volume. Is there any way to adjust the HLT water volume (i.e. set a minimum HLT water volume) so that the tool uses (and prints) those results instead of the lower calculated sparge volume for the sparge adjustment salts?


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