For your benefit? Well, you can think that, but really, it's for my benefit
. I'll rename it too; I really don't like "Water Pro[pH]iler" anymore (blah!).Step 1: Split "Batch Volume to present two "virtual" volumes (volumes free of distractions like "boil-off" percents): "Mash Volume" and "Boil Volume". "Mash Volume" divided into three "fixed" volumes (covering any "sub-volumes" too) to be used as appropriate ... 1/2 Batch Volume, a "half-way" 2/3 (1/1.5) Batch Volume and a "full-boil-length-mash" (1/1, "no-sparge" and for "BIAB"). "1/2" is near to the commonly used "standard" mash thickness, and will be used to "convert" the commonly used "concentration units" ("ppm", "mg/l", etc.) to "explicit units" to accommodate the two other "fixed mash thicknesses".
Step 2a: (Slight rearrangement of earlier order). Determine "base" water profile for mashing. This might be "RO Water", "Distilled Water" or "Deionised Water". OR! A suitably low mineralised tap or bottled water (with mineral analysis). OR! A less suitably higher mineralised water (with mineral analysis) that can be diluted to a suitable mash water with "RO Water", "Distilled Water", etc.
Step 2b: Determine the amount of calcium salt (chloride, sulphate, or "other") to add to the mash water to attain (make up) the required (fixed) level of calcium for the mash. Repeat for "alkalinity" salt (sodium bicarbonate, calcium hydroxide (Lime), etc. (chalk even!). Note, any calcium salts will count towards the preceding bit. NOTE: The calcium and alkalinity salts will be calculated as explicit values! "PPM" and "mg/L" will not be appropriate. Unlike calcium, "alkalinity" may be variable (not "fixed") and might use a simple calculation depending of type of beer being made.
Step 3: Modify any "Sparge Volume" to account for any losses (e.g. boiloff & hop absorption losses) and additions (i.e. mash recovery, sugar volume). Wort expansion due to the heat at this stage may also be a calculated addition. Collect all remaining water treatment salts (including additional calcium salts) to be added to the boil/sparge water. The salts may be calculated against the "Batch Volume" or the pre-boil volume. Note, at this stage the salts are in relation to the "Batch Volume" and may be calculated from "concentration" values.
Perhaps that list will attract some interest?
So endeth this thread? I'll take that summary and start a new one ... one that I can hopefully coherently follow.
(I really hate people blowing beer foam at me ... makes my patch all wet ... that's the reason I'm wearing it on me other eye!)