Originally Posted by Kaiser
What was the calcium content and/or RA of the water you added?
Calcium was 51 ppm, and Mg was 5 ppm. I calculate the water had RA of -6, seemed fine for an ambery beer.
Here is what I suspect went wrong: I added the pickling lime for that batch to the mash liquor before heating it. I'm sure it was readily dissolved, but perhaps some of the pickling lime content precipitated when heated combined with some calcium content (that is, not sure it was HCO3 at the higher grain-less pH, but I still bet it it left the solution).
I've since added pickling lime to a batch with acidic grains directly after adding grains with very reliable results. But I'm not ruling out some form of mismeasurement. I'm planning on brewing a porter tomorrow, so I will try to verify my process. How long should I wait to measure pH after adding the pickling lime?
Does my explanation above sound plausible?
(Also, there was some Rahr 2-row and Weyermann Munich I in there, it could have had more acid than the "Base Malt" model in BrunWater). This year, I bought CMC 2-row to see how it compares to last year's Rahr.