Been using the water profile tool in Beersmith to create my water profiles and noticed something today. Under Water Profile tool, I add RO water base profile with 9.32 gallons (BIAB no sparge), then I manually entered salts additions, specifically 6.3 grams of Calcium Chloride. Per John Palmer's How to Brew, calcium chloride has 3.4 grams in a teaspoon. So I should have 1.85 teaspoons.
However, when I go to my recipe and add the water profile and 9.32 gallons needed, when the salt additions are pulled in, the software is saying 0.22 teaspoons of CaCL2 is what my addition should be instead of 1.85. So something is getting lost in the translation. This may explain why my last three batches, where I used BeerSmith instead of Bru'n Water, my pH has not been close to the BeerSmith's.
Also, why do gypsum and calcium chloride pull into a recipe from water profiles in teaspoons and all other water salts are in grams?
However, when I go to my recipe and add the water profile and 9.32 gallons needed, when the salt additions are pulled in, the software is saying 0.22 teaspoons of CaCL2 is what my addition should be instead of 1.85. So something is getting lost in the translation. This may explain why my last three batches, where I used BeerSmith instead of Bru'n Water, my pH has not been close to the BeerSmith's.
Also, why do gypsum and calcium chloride pull into a recipe from water profiles in teaspoons and all other water salts are in grams?