Predicting Mash pH with EZ Calculator by Diluting Strike H2O with Lower pH H2O
Is there a way for me to predict a change in mash pH based on adding a specific volume of strike water at a different pH than the rest? I would do this because a. I don't have any 88% lactic acid or acidulated malt on hand, and b. I have a sour mash ready to use (with an unknown acid content).
Starting Water (ppm):
Mash / Sparge Vol (gal): 5 / 4.2
RO or distilled %: 0% / 0%
Total Grain (lb): 16.3
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0 / 0
CaCl2: 0 / 0
MgSO4: 0 / 4
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0
Mash Water / Total water (ppm):
Ca: 87 / 87
Mg: 15 / 26
Na: 28 / 28
Cl: 69 / 69
SO4: 48 / 93
Cl to SO4 Ratio: 1.44 / 0.74
Alkalinity (CaCO3): 186
Estimated pH: 5.80
Now, I could add 4ml of 88% lactic acid to bring the mash pH down to 5.67 and in the desired range. But I don't have any lactic acid yet (and won't have it in time for my brewday). I do have 3 qts of sour mash that made, and I'd like to use some of that lactic in my mash to get in range. Problem is, I have no idea what acid content it contains.
Hypothetically, let's say I pull a gallon of strike water made up with 104 oz tap & 24 oz of my sour mash (3.5 pH) in it, mix well, and get a pH reading of 7.4. Is there an effective way for me to predict the change in pH that gallon will have on the whole mash? Of course, I know I can just mash in and then keep adding the sour and stirring until the pH corrects, but since I have to wait for the sample to cool, etc, getting the prediction is clutch.
Hope this isn't a ridiculous question to ask.
I guess I could alternatively ask is there an easy way for me to figure out the acid content in my sour mash? (I know the pH reads 3.5 and my tap water is 8.3)
Originally Posted by JRems
Don't forget they are in jersey, it probably "fell off the back of a truck".