I have been using Beersmith to calculate water chemistry for both mash and sparge. After selecting a style profile, there are times I would like to tweak the salt concentrations. In doing so, I have noticed no change in the salt concentrations for the sparge water. Should I be calculating my new water chemistry based on the total volume of water needed and changing the chemistry for both mash and sparge via another program (or calculations in Palmers book) based on the volume percentage of each?
First, ask yourself what you want to accomplish. Mash additions will affect mash pH and flavor. Sparge (or kettle) additions won't affect mash pH, but will affect flavor. It's quite possible that the answer to what you want to accomplish might drive you to treat the mash and sparge (or kettle) additionas separately.
