Funny how the zinc didn't change, but everything else nearly trippled fairly evenly across the board. Did you take the evaporation rate into account? Boiling doesn't just concentrate sugars.
Lee
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Well there are a lot of factors including evaporation. I got about 10% evaporation on that batch. Calcium and magnesium bind to phosphate which is released by phytic acid. Zinc coagulates with proteins and ends up in the trub but I added wyeast yeast nutrient which I am going to assume has zinc in it but I am not sure how much. There is some grain absoprtion and there are some minerals in the malt.
BN Army // 13th Mountain Division 
