Using Bru'n Water and the primer...
In the spreadsheet, what "Grain Type" is Victory. Would you expect to use some acid malt in the recipe below?
First, I don't have a ph meter. Its on the list, but for now, I have to make due with rules of thumb and excellent tools like Martin Brungard's Bru'nWater spreadsheet (thanks btw).
Second, I understand the primer is a rule of thumb and not absolute. Can't thank AJ DeLange enough for it. That thread really made a difference in my brewing.
I'm going to brew this weekend. I'm going to make a recipe posted below. The last several brews, I've been following the primer to good effect when starting with 100% RO water from the store. I made a porter (only added 5g of CaCL) and a Blonde Ale that is in the fermenter (2% acid malt + 5g of CaCl) that I have high hopes for.
I decided to try out the Bru'nWater spreadsheet. On the Water Adjustment sheet, I made the RO addition 100%. For additions, I set Gypsum at .5g/Gallon. For CaCl, I did the same.
For the Mash Acidification, I entered the Following malts:
2 row pale - (Base malt) - 9lb 5.2oz
Munich - (Base malt) - 1lb 5.2oz
Victory - (Roast malt) - 0lb 10.6 oz
Rye Malt - (Base malt) - 1lb 6oz
Honey Malt - (Crystal Malt) - 7.8oz
With my adjusted water, and that malt bill, I get an estimated room temp Mash pH of 5.2 without the addition of any acid malt. Would you expect that?
I see that the victory is contributing a lot to the acidity calculation of the mash because I list it as a roast malt. Is this correct? I selected this because it was listed as a roasted/toasted malt at Nortern Brewer.
Any other thoughts on managing ph without a meter?
--- Recipe ------------------------------------------------------------
All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you brew this, please reply with your results for discussion.
90 min boil
4.26kg US 2-row
220g Honey Malt
14g Magum 14%AA @60m
14g Fuggles 5%AA @ 30m
14g Goldings 4.75%AA @20m
14g Goldings @10m
17g Cascade 5.75%AA @ 1m
35g Amarillo dry hop
Wyeast 1272 American Ale II
Mash at 154
Ferment at 66F
Dry hop at 66F for one day, reduce to 60F for the remainder of dry hop
Edited to remove a water profile that I wasn't shooting for