Brewing an IPA this fine St Paddy's Day. Just doughed in and wanted to report my findings in comparing BS3 water/mash pH analysis to Brunwater.
I went through BS3 a few times to make sure I had volumes and grain bill exactly right and finally got it to where the salt additions are pretty close to what BW recommends but never could get the acid addition to line up.
For the recipe posted below BW tells me to use 4.2 ml lactic acid in the mash. BS2 claims it will take 9.9 ml lactic acid in the mash to reach 5.4. Sparge additions are off by a similar ratio.
I went by BW recommendations as I always have and 10 mins after dough in my mash pH is 5.4. According to BW the 9.9ml in my mash would have put me at ph 5.07.
So unless I've screwed up something in the settings of BS3 the acid calculations are way off. I'll be researching this and emailing Brad. Will keep you guys posted.