Bairsbrewing
Apprentice
So, I am doing an English IPA, trying to get my local water to the profile of Burton, UK. According to BS, I need to add a lot of mineral/salts to my mash. My question, when I put the water into the recipe, should I use the mash water volume and sparge water volume separately in the recipe or just add the two for the total water required then do some basic math to figure what I need to add to the mash water and then to the sparge water. Or just add all to the sparge. I think I'm over-thinking this....