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mabrungard · 09-30-2011, 05:02 PM

There hasn't been a shift in the actual pH. I think the difference is that other resources were reporting mash pH's at mash temperature instead of mash pH after the sample is cooled to room temperature. That is roughly a 0.2 to 0.3 difference (room temp pH is higher than at mash temp).

**Steelers77** · 09-30-2011, 05:38 PM

Nice, I like the new workbook.

I will brew tomorrow so I will have a chance to review this soon.

Are you planning on a sparge acidification sheet anytime soon?

hector · 10-02-2011, 07:37 AM

I'm using this Calculator for the first time and as I put my water profile and the amount of grain in , it gave me 11 as the Residual Alkalinity .

Since I'm using only 2-row pale malt , I'd like to know if I can really get the SRM related to this RA ?!

Hector

***Yooper*** · 10-02-2011, 01:25 PM

Quote:

Originally Posted by hector

I'm using this Calculator for the first time and as I put my water profile and the amount of grain in , it gave me 11 as the Residual Alkalinity .

Since I'm using only 2-row pale malt , I'd like to know if I can really get the SRM related to this RA ?!

Hector

Of course you can. It depends on the water you start with. But don't consider SRM, because the actual color of the beer doesn't matter.

**motobrewer** · 10-02-2011, 01:54 PM

Quote:

Originally Posted by mabrungard

There hasn't been a shift in the actual pH. I think the difference is that other resources were reporting mash pH's at mash temperature instead of mash pH after the sample is cooled to room temperature. That is roughly a 0.2 to 0.3 difference (room temp pH is higher than at mash temp).

ah, ok. so, it's 5.4-5.6 at room temp, and 5.2-5.4 at mash temp?

**kal** · 10-02-2011, 02:22 PM

I'm brewing a darker american style hoppy beer (Janet's Brown Ale at 18 SRM, 1.066 OG, 63 IBU).

Normally for hoppy american style beers (IIPAs, IPAs, APAs) I target Randy Mosher's ideal Pale Ale numbers (Ca=110, Mg=18, Na=17, Cl=50, S04=350) to bring out some of the hop brightness and never have issues. Salts get added to both the Mash and Boil as expected.

For my water and volumes this would be the following for this beer:

Add to mash: 10.8g CaSO4, 2.9g CaCl2, 5.3g MgSO4
Add to boil: 12.1g CaSO4, 3.2g CaCl2, 5.9g MgSO4

However, because of the darkness of this beer I hit the proper pH range in the mash *without* adding any mash salts. So I left them out.

I'll still add the boil salts to the boil but I'm wondering how much of the mash salts (if any) I should I also add to the boil?

My understanding is that when sparging, 100% of the mash salts don't make it over so I don't want to simply dump *all* the salts in the boil. Problem is I don't know how much does or what I should do to compensate. Any hints? Just add the boil salts? Add the boil salts plus 50% of the mash salts? Something else?

Kal

**kal** · 10-02-2011, 03:53 PM

Quote:

Originally Posted by kal

I'm brewing a darker american style hoppy beer (Janet's Brown Ale at 18 SRM, 1.066 OG, 63 IBU).

Normally for hoppy american style beers (IIPAs, IPAs, APAs) I target Randy Mosher's ideal Pale Ale numbers (Ca=110, Mg=18, Na=17, Cl=50, S04=350) to bring out some of the hop brightness and never have issues. Salts get added to both the Mash and Boil as expected.

For my water and volumes this would be the following for this beer:

Add to mash: 10.8g CaSO4, 2.9g CaCl2, 5.3g MgSO4
Add to boil: 12.1g CaSO4, 3.2g CaCl2, 5.9g MgSO4

However, because of the darkness of this beer I hit the proper pH range in the mash *without* adding any mash salts. So I left them out.

I'll still add the boil salts to the boil but I'm wondering how much of the mash salts (if any) I should I also add to the boil?

My understanding is that when sparging, 100% of the mash salts don't make it over so I don't want to simply dump *all* the salts in the boil. Problem is I don't know how much does or what I should do to compensate. Any hints? Just add the boil salts? Add the boil salts plus 50% of the mash salts? Something else?

For anyone's who's curious: I ended up throwin in the mash salts anyway and the mash pH only dropped an extra 0.01 - 0.02, likely due to the excellent buffering capacity of this mash. So all is good. I'll have the flavour profile that I like/expect.

Kal

**sudsmcgee** · 10-02-2011, 04:25 PM

Quote:

Originally Posted by motobrewer

ah, ok. so, it's 5.4-5.6 at room temp, and 5.2-5.4 at mash temp?

After much reading on this topic, that is my understanding.

deanocamino · 10-03-2011, 12:58 PM

I am glad I came across this thread, I used EZ several times and was still trying to wrap my head around why it did not seem to agree with palmers SRM nomograph. Thanks

RichBenn · 10-04-2011, 12:28 AM

OK, having not used this since, probably 1.0, I like it better because it has pH. HOWEVER, I am confused and wonder if there is problems in the pH calculation.

Let me explain. I have very low mineral content water. It is:

(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm)Alkalinity (CaCO3 ppm)
16 1 8 0.5 0.5 59

I've been adjusting it to:
96 11 8 77 131 59

The last time I checked pH during a mash (with a good meter, .05 accuracy), it was about 5.2-5.3 with a light colored (6-7 SRM) beer. Your 3.0 spreadsheet shows my pH would be 5.65.

I thought this may be because I was using a thinner mash than I used to. But changing the quantity of mash water vs. sparge makes no difference in the pH in the spreadsheet. Is that right? Seems like it would change. Also, I cannot really change the effective mash pH in the program without using acidulated malt, or adding about 10-20 times the amount of pH down (gypsum, calcium chloride, and epsom salt) I currently use!

Just asking. I haven't played with the new spreadsheet much yet, and I haven't located the exact recipe I used when I checked the pH (although it was the same SRM). Next beer I'll check pH again, but I'm getting great efficiency and no astrigency with a similar recipe, so I'm not thinking my pH is suddenly higher....