In essence, it customizes the water profile additions to that specific recipe. It will also apportion the mineral and salt additions to the volumes specified for mash and sparge in proportion to the volume split of the mash profile specified in the recipe. If you’re using distilled or RO water they lack most of the chemicals and minerals beneficial to the brewing water profile for Pale Ales. It will match the mineral and salt addition specifically for that recipe and water usage. Pale Ales are best made with water that is moderately soft with sulfate levels between 200 to 350 ppm, chloride levels of no more than 150 ppm, and carbonates under 50 ppm. The 'water' tab found within a recipe builds your water up from the base water you start with to match a specific water profile you have in your water database. It is not responsive to water demand of a given recipe, but to the user input of the water requirement, nor does it split additions according to mash and sparge volumes. Water sold in the US was found to contain. You can then save these additions to the water profile you build. Bottled water was found to contain hundreds of thousands more plastic particles than previously thought in a new study. You start with your base water and add minerals and salts to obtain the profile you desire. I've also seen suggestions that where a substantial portion of the fermentables is Extract, it is advisable to use a 50/50 blend of Distilled to Spring Water (I use only bottled Spring Water for my brews currently). It works independently of any recipe water requirements. The water profile tool (click on 'tools' > 'water profile tools') is a separate tool for creating water profiles and saving them to your water database. Beersmith includes profiles for different cities, but its not always clear what beer style is suited, or whether the breweries in those areas adjust their water individually.
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