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VikeMan 02-17-2012 01:01 AM

Rye and mash pH
 
I'm going to brew a Saison with a substantial amount of Rye Malt. Does anyone know how rye affects the mash pH in comparison to Pilsner Malt or Wheat Malt, for example? Ideally, if anyone knows the 'Distilled Water mash pH' value to use in EZWater, that would be great. TIA!

mabrungard 02-17-2012 12:07 PM

Its just a different breed of grain. The amount of kilning is similar to those other grains. The pH value should be similar.

Bigscience 03-11-2012 07:54 PM

I'm interested in this as well. (maybe not so much as to do a DI mash)

Quote:

Originally Posted by mabrungard (Post 3796724)
Its just a different breed of grain. The amount of kilning is similar to those other grains. The pH value should be similar.

Is this really true though? The difference between wheat and 2-row is enough to through off a mash pH. 5.70 vs 6.04. I'd think this could give you some problems if you used a high proportion of it in a mash.

smokinghole 03-12-2012 11:25 AM

I don't know the exact number but it didn't seem to affect it a whole lot. I might be making a rye saison again in the next few months I will let you know. I didn't have my meter last summer when I did my last rye saison. I had typical conversion and attenuation using a brett blend saison yeast. My recipe was 27% rye. On beers that aren't IPAs and aren't made with roasted malts I just follow the water primer for most beers. Sometimes for Saisons I'll add a bit more CaSO4 and maybe a dash of MgSO4 but nothing crazy.


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