I have a question about water pH and acid. When I designed a beer and included my makts and acids to get a proper pH the system States I need over 3 grams citric acid for the mash and less than a gram for the sparge... Why is this? There is 4 gallons in the mash and 5 in the sparge. Also, you have the malts in the (yes I am doing an acid rest at 95)... So why the difference? If anything I thought it would be the other way. Any insight would be great!