Quick question. I’ve been using Bru’n water for a couple batches and am wondering if I could just add my brewing salts to my boil kettle that I normally reserve for my sparge water additions. I usually add about a gram of gypsum and a 1.5 grams of calcium chloride to my mash to get the pH in proper range. I batch sparge so my fears of improper pH range throughout the sparge are diminished correct? I have only been adding the additional salts to the sparge water per Bru’n waters recommendations.
My local tap water chemistry as is follows:
Calcium - 24 ppm
Magnesium - 8.5 ppm
Sodium - 12 ppm
Bicarb- 101 ppm
Sulfate - 25 ppm
Chloride - 25 ppm
Nitrate - 0.1 ppm
pH - 7.6
Any input would be greatly appreciated.