Hundredths of grams
a gram of two either way makes B All difference!!!!
All the love for Brun' Water (And I am a paid supporter BTW, despite the fact that Martin no longer sends me any updates
. . . I'm not feeling the love) reminds me of a song a friend wrote while at school
"Don't worry, we'll all be American Someday!"
Why the dislike for Brun'Water? It's overly complex, it's laid out in a confusing manner, it attempts to predict something, that naturally falls where you need it to be with simple treatment, it over emphasises Martins beliefs that over mineralisation is 'bad', we've noted several errors in the spreadsheet over time, it tends to go down the route that there is an 'ideal' water profile for a beer style.Martin suggests using phosphoric acid for alkalinity reduction, and yet his method now is to use RO water, having told me that he disagreed with Gordon Strong using that approach. phosphoric acid has issues, it does cause precipitation of 'calcium phosphates', in the HLT, Mash Tun and Kettle, these are difficult to remove which can lead to element failure.
Having said all that, it's results broadly agree with the values I've determined experimentally for a limited set of styles. . . but at extremes of water types and beer styles it varies significantly.