![]() ![]() ![]() For example, if the program recommends 6 gallons in the MLT and 1 gram of salts, and the HLT needs 10 gal, then put 10 gallons (or proportionally mixed tap and distilled water) in the HLT and 10/6 grams of salt in the HLT. Once you know the amount of minerals needed to reach your water profile for your MLT, you will need to proportionally add the same amount to the HLT. Ignore the additions recommended for the HLT, because those numbers will generally be based on a lesser amount of sparge water. Set those water proportions in beer smith and determine the salt additions you need in your MLT you reach your target water profile. If you need to dilute your tap water, determine the proportion of distilled needed in order to get the water profile needed for your beer. 1 I'm using BS3, and under the water tab it breaks out the Water Adjustments by Mash and Sparge, but when I go to the Brew Steps tab it shows just as 'Water Prep' for the full volume. You can still use Beersmith with a HERMS system, but it will require a little bit of mathematics. One of the problems with Beersmith is it will not let you alter your sparge water amount if you are using a HERMS system that requires more sparge water than you will use. This way if everything works out, you will not need to keep rebuilding your water profile every time you go to brew a new recipe. You can then bring that profile into the recipe to match on the 'water' tab according to the actual water volume needed in the recipe. I would start on the Water profile tool to build your water using the materials you have available and then saving that combination of minerals and water supply as a Target Profile. In this case, I would prep all your water together and add the DI water as part of that volume. I don't use the cloud, I don't use inventory management, I just want to hit strike temps, do the basic calculations, and get an idea of where my recipes fall into style. I use BS2 plus Bru N Water premium spreadsheet for brewing and pH and strike temps are usually spot on. I am not sure you need to add any DI water (which is close enough to distilled to use that in BS) but you can always add some to enable the addition of more Calcium and Sulfate to the mix. I've paid for Beersmith 2 and BS3 is a subscription based product. I would recommend shooting for around 15 ppm of Magnesium as a max and then bringing your Calcium up to above 50 ppm and less than 100 ppm. Using gypsum and Epsom salts, you can easily bring the Sulfate content up to a reasonable range. You are just at a spot where you don't want to add too much more Na to the mix. Looking at your native water, you are not abnormally high in either Na or Cl. ![]()
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