When I’m calculating water adjustments for my mash, should I be including ALL of the water going into my mash (MLT vol. + HLT vol) , not just the pre-boil volume?
If you’re referring to additions for pH control, you should make a calculation for the mash volume, then decide if you need to adjust the pH of the sparge water.
Maybe I’m just lazy, but I usually adjust my entire batch of brewing water with salts.
So for a 5.5 gallon batch, I’ll treat 10 gallons. Figured I’d have to treat the entire 10 gallons with campden anyway.
