The only reason to add the burton salts to the mash would be to adjust the pH. Generally it will lower the pH it it's just comprised of Gypsum, but it really depends upon the composition.

After adding the malts, test the mash with a pH meter - if it's well over 5.2pH, then add increments of 5g of the burton salts until the pH is around 5.1-5.3pH. If it's well under, then add baking soda or chalk until the pH is in the right level.

If you don't have a pH meter, then I would still add the salts and some baking soda, since they are likely needed to provide some buffering capacity in the water against any dark malts in the grist.

The main reason to add the burton salts to the mash would be to adjust the pH, and secondly to impart a more assertive hop bitterness. Generally the salts will lower the pH if it's just comprised of Gypsum, but it really depends upon the composition.

After adding the malts, test the mash with a pH meter - if it's well over 5.2pH, then add increments of 5g of the burton salts until the pH is around 5.1-5.3pH. If it's well under, then add baking soda until the pH is in the right level. (You can also try chalk, but it's almost insoluble so quite difficult to use.)

If you don't have a pH meter, then I would still add the salts, plus some baking soda if you have dark malts, which provides buffering capacity in the water against any dark malts in the grist.

The only reason to add the burton salts to the mash would be to increase the pH. If you have a lot (more than 1lb) of dark roasted malts, then you may need some of the salts, partictuarly since your water is soft.

Or put simply, after adding the malts, test the mash with a pH meter - if it's under pH 5.2, then add increments of 5g of the burton salts until the pH is around 5.1-5.3pH. If you don't have a pH meter, then I would still add the salts, since they are likely needed to provide some buffering capacity in the water against any dark malts in the grist.

The only reason to add the burton salts to the mash would be to adjust the pH. Generally it will lower the pH it it's just comprised of Gypsum, but it really depends upon the composition.

After adding the malts, test the mash with a pH meter - if it's well over 5.2pH, then add increments of 5g of the burton salts until the pH is around 5.1-5.3pH. If it's well under, then add baking soda or chalk until the pH is in the right level.

If you don't have a pH meter, then I would still add the salts and some baking soda, since they are likely needed to provide some buffering capacity in the water against any dark malts in the grist.