bru n water sparge question

[paulg]

as a former biab brewer I treated all the water as one.
now with my braumeister I will mash in with say 25 litres and the sparge a small amount upto say 8-10 litres for a 23 litre brew length)
my question is
if I set my mash and sparge water amounts in bru n water it gives both acid and salt additions seperately for mash and sparge.
should I only add the acid to the sparge water to get sparge ph and then the salts(gypsum and cal chloride ,maybe table salt)to the boil for flavour,or all in the sparge water.
I realise the mash acids is added all to the cold water before heating and the salts to the grist at mash in.

or should I just add the acid and gypsum for the mash water for ph and all the other salts to the boil for flavour

[simmyb]

Personally, I add the mash salts to the grist before doughing in and add the sparge salts to the boiler once I am mid way through the sparge. I treat the mash and sparge water separately with acid before heating as you say...

Cheers, Simon

[mabrungard]

Adding all the minerals and acids for the mashing water to the water prior to adding the grain is the best way to ensure that all the mineral and acid additions are fully incorporated and distributed in the water and mash. That is most likely to produce an even pH condition through the mash.

I do recommend that the minerals and acids for the sparging water also be added to that water before its use in sparging. The extra mineral content helps reduce the extraction of tannins and silicates from the grist by virtue of the higher osmotic pressure created by the higher mineral content.

[simmyb]

Ok, cheers Martin, will do so in the future.

[paulg]

so martin
in that case I can treat all the liquor together in the braumeister and then drain off the amount reserved for sparging cant I rather than treating seperately.
if so can I just set mash water to the total amount and sparge to 0.01 litres in bru n water to get total acid and salts?