« on: July 19, 2015, 09:47:20 PM »
If you're adding salts for flavor (chloride, sulfate, sodium), target the concentration based on post-boil volume. If it's for mash pH control (calcium, magnesium, bicarbonate), use the mash volume.
Your logic is sound.
Yeah, so long as you're talking water volume for the mash and not the total mash volume (water + grist). At least that's the way it is calculated with Bru'n Water.