They do come from the same tap, but I don't process them in the same way. The source water just needs a bit of acid, the mash water seems to need more processing because of the high alkalinity of my tap water (bicarbonate of 303). I haven't yet found the way of doing that. The opening question...

Okay, thanks anyway! The key is: I do not understand how to use this water calculator. :-)

This is the calculator's "Mash Report" for the beer I brewed yesterday, which used the correct grist bill, included all salts added to the mash water, et cetera. I followed both the grain bill and the salts to the gram/milligram. Yet, the measured pH of the mash, with a sample taken ten minutes...

My sparge water is the normal "Source Water", which is in the second image. I brewed a beer today, and while following the Mash and Water Chemistry calculations, the pH of the mash was pretty far off. I aimed at a pH 5.4 (SRM of 16), but instead got 5.67. No idea why the difference between the...

Thanks! Here I have linked to some screenshots (apologies: they show up a bit big...):

Hey all, I could use some help with the brew water calculator. I live in an area with calcium rich water, and quite high bicarbonate (303 ppm). The full report is: Ca 87 Ma 10 Sodium: 3 Chloride: 3 Sulfate: 4 Bicarbonate: 303. I need to adjust the water for the "light colored and malty"...