I've been looking for an answer to this, but the conversations I've seen always seems to be focused around calcium loss and what's levels are proper for an ale or lager.
If I build my mash water to have 50 ppm chloride and 100 ppm sulfate, and run my sparge with roughly 4 gallons, will all the chloride and sulfate make it to the kettle? Or is some of it absorbed in the mash, even though it's rinsed with 4 gallons of water?
If I build my mash water to have 50 ppm chloride and 100 ppm sulfate, and run my sparge with roughly 4 gallons, will all the chloride and sulfate make it to the kettle? Or is some of it absorbed in the mash, even though it's rinsed with 4 gallons of water?