![]() Regarding pH prediction, I think BeerSmith uses a different pH model (it’s based off different data.) For my brews, BS3 (and BS2) estimates significantly larger Lactic acid amounts than Bru’n Water. You need both softwares to use dihydrate CaCl if you want both to report the same Ca and Cl values. You need to list the sparge water salts as going into the sparge.Īlso, Bru’n Water has a setting for type of Calcium Chloride. When I imported an old recipe it assumed all my salts were added to the mash (not split between the mash and sparge or mash and boil.) Because of this, the reported water chemistry looked much higher than Bru’n Water reports. ![]() ![]() In BS3, the water tab reports the mash water chemistry.
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