Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Brew Science > Mash pH
Reply
 
LinkBack Thread Tools
Old 09-01-2014, 08:19 PM   #71
PlinyTheMiddleAged
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Posts: 70
Liked 10 Times on 9 Posts

Default

Quote:
Originally Posted by MikeInMKE View Post
Would you please share what additions you made to your RO water for your 5.45 pH batch, perhaps scaled up to a 5.5 gallon batch? I have all the ingredients to brew the Zombie Dust clone, and I'm just waiting for a free day to brew it. A water recipe would be most helpful. Thanks.

MikeInMKE,

How much water will you be using in your mash and sparge? Knowing that, I'll know how to adjust the salt additions that I used to your volumes.

I do a BIAB process with a sparge - usually about half the pre-boil volume for the mash and the other half for the sparge. If your process is different than that, your salts will also differ.

Given the above, I'll share what I did (along with my grist in case yours differs). I suggest you pick up a copy of Bru'n Water (free version works great but the paid is better). You can plug in your particular grist along with your mash/sparge volumes, your target profile, and it then becomes pretty easy to figure out your additions.
__________________
PlinyTheMiddleAged is online now
 
Reply With Quote Quick reply to this message
Old 09-01-2014, 11:10 PM   #72
PlinyTheMiddleAged
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Posts: 70
Liked 10 Times on 9 Posts

Default

OK. Here goes. I'm going to (try to) share some pictures from my version of Bru'n Water. I'll start off with a listing of the grist that I used for the version of Zombie Dust that I brewed.

The first picture is a screenshot of the "Mash Acidification" tab. Hopefully, the grain bill will look familiar to you (but given that this was for a 1 gallon batch, your weights will be approximately 5.5x bigger) - see the area circled in red. Given the grain bill alone, you really can't know anything about the resulting mash pH. Without any salts added and using 100% distilled water (this will be obvious on my second screen shot), Bru'n Water estimates a mash pH of 5.56 - see the area in the lower right circled in green. Don't worry, we'll fix this in the next step.

With this tab properly filled out, the next tab you should attend to is the "Water Adjustment" tab - see the second picture. On this tab, you add your salts with two goals in mind - 1) hit your "Desired Water Profile" (see the upper left corner of the "Water Adjustment" tab where I have circled in red) and 2) hit your mash pH. You do this by adding the various salts that I have indicated in the green circled area. In the second screenshot, I have not yet added anything so you see a bunch of zeros in the green circled area and you see that the mash pH is off (as was seen on the previous screenshot). In this screenshot, I have already entered my mash and sparge volumes - see the area circled in orange. Also note that I have assumed that I am working with 100% distilled water - note the area below the red circled area and to the right hand side of the spreadsheet.

Now I start adding salts - see the third screenshot. Keep your eye on the two goals of Profile and pH. It's a trial and error process really. Simply make a change and see what happens (don't worry here - you can't screw up a beer by playing with a spreadsheet). Change a salt addition and watch what happens to your two targets. When you get close to your target water profile AND your target pH, you're done - see the third screenshot. I got pretty close to the desired water profile (the area circled in red) and my target pH (the area circled in green). The required additions for the mash and sparge additions are circled in orange.

I hope this is clear enough as to what I did - it is to me (but I'm just now finishing a ZD clone that is quite delicious). I highly recommend picking up the paid version of Bru'n Water (you decide how much it is worth to you - hint: it is worth more than you think). The screenshots that I have provided are from the paid version. I'm pretty sure that you get two decimal points on the estimated pH on the "Mash Acidification" tab. I like knowing that I'm not working at a mash pH somewhere between 5.35 and 5.44 when I'm shooting for 5.40; I like to see that I am pretty darn close. In this case, the final screenshot shows that I am at an estimated pH of 5.41 - see the fourth screenshot in the red circled area.

It is NOT as complex as it may first appear to be. Go through it once or twice just to exercise the spreadsheet, and you'll be fine. Another option is just to go with the water primer for your first couple of water adjustment attempts.

You know what? This ZD is pretty good! I think I'll have another!

File Type: jpg ZD Grain Bill Start.jpg (431.7 KB, 132 views)
File Type: jpg ZD Salt Additions - Start.jpg (619.5 KB, 130 views)
File Type: jpg ZD Salt Additions- Final.jpg (647.2 KB, 131 views)
File Type: jpg ZD Grain Bill.jpg (472.4 KB, 131 views)
__________________
PlinyTheMiddleAged is online now
ncbrewer Likes This 
Reply With Quote Quick reply to this message
Old 09-02-2014, 06:25 PM   #73
MikeInMKE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 275
Liked 36 Times on 32 Posts
Likes Given: 10

Default

Thank you!

__________________

Primary 1: Maibock
Primary 2: Marzen (Oktoberfest)
Primary 3: Empty
Bottled/Kegged: Grateful Dead Guy, Bourbon Barrel Porter, Oktoberfest, Maibock, Barnyard Brown Ale, EdWort's Robust Porter, BierMuncher's Centennial Blonde, Mosaic APA, Moose Drool clone plus, Raging Red Irish Ale, Galaxy APA, Dead Guy clone

MikeInMKE is offline
 
Reply With Quote Quick reply to this message
Old 09-03-2014, 08:55 PM   #74
ncbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: New Bern, NC
Posts: 907
Liked 54 Times on 46 Posts
Likes Given: 28

Default

Quote:
Originally Posted by PlinyTheMiddleAged View Post
OK. Here goes. I'm going to (try to) share some pictures from my version of Bru'n Water. I'll start off with a listing of the grist that I used for the version of Zombie Dust that I brewed.
Interesting post - good description of the process.
__________________
ncbrewer is offline
 
Reply With Quote Quick reply to this message
Old 09-06-2014, 06:36 PM   #75
MikeInMKE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 275
Liked 36 Times on 32 Posts
Likes Given: 10

Default

Working from this recipe, with a few minor changes, the Zombie Dust recipe in BeerSmith, with water adjustments in Brun Water:

File Type: jpg BS_ZD.jpg (153.7 KB, 78 views)
File Type: png mash_acidification_calculator.png (175.4 KB, 79 views)
File Type: png water_profile_adjustment_calc.png (198.7 KB, 79 views)
File Type: png water_adjustment_summary.png (188.5 KB, 79 views)
__________________

Primary 1: Maibock
Primary 2: Marzen (Oktoberfest)
Primary 3: Empty
Bottled/Kegged: Grateful Dead Guy, Bourbon Barrel Porter, Oktoberfest, Maibock, Barnyard Brown Ale, EdWort's Robust Porter, BierMuncher's Centennial Blonde, Mosaic APA, Moose Drool clone plus, Raging Red Irish Ale, Galaxy APA, Dead Guy clone

MikeInMKE is offline
 
Reply With Quote Quick reply to this message
Old 09-06-2014, 07:08 PM   #76
MikeInMKE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 275
Liked 36 Times on 32 Posts
Likes Given: 10

Default

The same recipe, but tweaked based on Kelsey McNair's process in brewing "Hop-Fu!" (3x Gold, 1x Silver). Be aware that he sparges with straight RO water, so ignore the sparge additions and splits his dry hop.

__________________

Primary 1: Maibock
Primary 2: Marzen (Oktoberfest)
Primary 3: Empty
Bottled/Kegged: Grateful Dead Guy, Bourbon Barrel Porter, Oktoberfest, Maibock, Barnyard Brown Ale, EdWort's Robust Porter, BierMuncher's Centennial Blonde, Mosaic APA, Moose Drool clone plus, Raging Red Irish Ale, Galaxy APA, Dead Guy clone

MikeInMKE is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2014, 01:05 AM   #77
PlinyTheMiddleAged
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Posts: 70
Liked 10 Times on 9 Posts

Default

MikeInMKE,

Looks good to me. The additions are bringing you in line with your targeted profile. And more importantly, your pH is right where it needs to be.

Good luck!

__________________
PlinyTheMiddleAged is online now
 
Reply With Quote Quick reply to this message
Old 09-07-2014, 03:59 AM   #78
MikeInMKE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 275
Liked 36 Times on 32 Posts
Likes Given: 10

Default

hickup-burp!
__________________

Primary 1: Maibock
Primary 2: Marzen (Oktoberfest)
Primary 3: Empty
Bottled/Kegged: Grateful Dead Guy, Bourbon Barrel Porter, Oktoberfest, Maibock, Barnyard Brown Ale, EdWort's Robust Porter, BierMuncher's Centennial Blonde, Mosaic APA, Moose Drool clone plus, Raging Red Irish Ale, Galaxy APA, Dead Guy clone

MikeInMKE is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2014, 02:03 PM   #79
laxsoccerguy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: VT
Posts: 64
Liked 1 Times on 1 Posts
Likes Given: 6

Default

Quote:
Originally Posted by Yooper View Post
I found that I prefer a mash pH of 5.4ish for my IPAs as well. At least, the ones I"ve done over and over. I think it really has "bright" flavors that way, for lack of a better term. Since I brew mostly APAs, IPAs, and American reds with a blonde or a lager tossed in the mix, that was a big "Aha!" moment for me.
Is this a Mash PH on the HOT side (mash temP) or cooled down to room temp?
__________________
laxsoccerguy is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2014, 02:08 PM   #80
laxsoccerguy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: VT
Posts: 64
Liked 1 Times on 1 Posts
Likes Given: 6

Default

nvm, I see now. thanks!

__________________
laxsoccerguy is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How much mash can a mash tun mash? Need Help for Tomorrow's Brew! ryan_pants Equipment/Sanitation 8 Yesterday 05:39 PM
Honest, I looked. Mash Tun False Bottom vs Mash Ratio question MuddyCreek All Grain & Partial Mash Brewing 2 08-23-2013 02:35 PM
How to Setup a Detailed Beersmith Mash Profile for Cooler-based Mash Tuns ViperMan All Grain & Partial Mash Brewing 6 06-08-2013 07:29 PM
Conveting a Single Infusion Mash to a Hochkurz Double Decoction Mash DSmith Brew Science 5 09-20-2012 02:57 PM
Chart of mash temps and water/grain mash ratio by style kellzey All Grain & Partial Mash Brewing 8 08-15-2012 02:47 AM