DSmith

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I posted a picture of the modifications I made to the EZ Water spreadsheet for scaling salts for 6 gallons total water (I do batches where 6 gallons is more than enough). The ratio is (Volume of Total Water/Volume of Mash Water)*(weight of salt needed for mashing only). I've only used CaCl2 and CaSO4 to date.

I also added math to scale the mash down to 100g total for a test mash for pH check prior to mashing. This is a new step for me with a pH meter that hasn't even arrived yet.

My changes are just convenience changes for me. I'll probably put a cell in to input the total volume of brewing water to prepare rather than hard-input the 6 gallons into my ratio formulas someday. I don't think what I've done is significant to post a as a download or correct to post without permission from the person who's put so much work into it.

DPB

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Thanks DSmith!

I should have tried before I asked (I don't use excel in my everyday life), it wasn't too terribly difficult.

After looking at your test mash calculations I realized I am going to need to do more research before I purchase my ph meter. I am assuming you will scale everything down proportionally before brewing the actual amount so that you hit the right pH?

DSmith

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My proportional scaling for the test mash is on my pic of the EZ Water spreadsheet at the right-hand side (Grain, Acidulated Malt & Mash Water Volume).

My meter came and I've got a small mash weighed out to try a test mash tonight - the beer that's in primary now brewed with the EZ Water spreadsheet prior to getting a pH meter. I purchased a very small amount of the identical grain and prepared 1/2 gallon water with the same dilution and scaled salt additions. It's a practice run prior to a new brew but the results will be somewhat meaningful to understand what the mash pH probably was for this beer compared to the spreadsheet.

AJ suggested doing the scaled mash with the identical water and scaled acid malt additions as planned for the actual mash. My plan will be to compare the measured test mash pH to the expected spreadsheet and then adjust the acidulated malt actually used in the main mash if necessary.

bruin_ale

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I think I may need to start doing the same, I just brewed my first batch using an actual pH meter and the prediction was off by 0.2 - I'm wondering if all my beers have been too high a mash pH for years and I just never knew. They turn out good, but I'm excited to have this new knowledge that I can potentially make even better beer by fixing this one thing.

I added 2oz of acidulated to this last mash, that's such a small amount of grain how do we ensure that the pH drop from the acidulated makes it through the entire mash? I was wondering if I had a pocket of really low pH somewhere in my mash because the acidulated didn't get mixed in well enough or something because the pH of my mash was spot on what the spreadsheet said it would be WITHOUT the acidulated.

__________________
NorCal Brewers

ajdelange

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That is very probably the case.

Welcome to the club!

Just make sure it gets well mixed. The mixing that takes place at dough-in should be enough.

DSmith

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I updated a thread with a similar topic after performing my first test mash and comparing to the EZ Water calculation tool:

http://www.homebrewtalk.com/f128/small-test-mashes-ph-300275/