Originally Posted by Kaiser
You indicated that only 25% of the stout's color is coming from roasted malts. Is this correct or did you mean that only 25% of the specialty malts are roasted malts.
I assume since you are just starting to worry about mash pH you don't have a means of measuring it. Correct?
I'm a bit hesitant on the baking soda and if it helps or hurts your beer.
Kai, thank you so much for all the feedback and sorry for not responding sooner.
I do have a means of measuring my pH, and up until now I've never really put much effort into it. My recipe is actually a "porter" (at least that's what I'm calling it), but it's way out of style and is more like a stout. Here's the grain bill (for 10 gallons):
10 lb American 2-row
11 lb Maris Otter Malt
2 lb Brown
1 lb American Chocolate Malt
1 lb Roasted Barley
1 lb Special B Malt
1 lb Rye Flaked
.5 lb De-Bittered Black Malt (Mout Roost 1400)
EDIT: Using the Malt Bill tool, I think this might be more what I'm looking for:http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=N1HMKS9
Though, I'm not sure whether things like Special B or Brown Malt should be considered "Crystal" or "Roasted"