brewmeister13
Well-Known Member
On my first all grain I missed my target PH by quite a lot. I was shooting for 5.4 and was at 5.8 prior to adding some extra lactic acid. When I looked in my HLT I noticed that a lot of the salts had precipitated out of the water. I was thinking that next time I should just add them directly to the Mash. Here are the specifics of the brew:
9lbs Maris Otter
10oz Vienna
10oz Munich
4oz Crystal 60
1oz Acid Malt
3.6g gypsum
1.2g Epsom Salt
1.3g baking soda
3.6g Calcium Chloride
added to 6 gal RO water to achieve
80ppm CA
5.2ppm Mg
15.2ppm NA
109.1ppm Sulfate
76.5ppm Chloride
40.3ppm Bicarbonate
My other question is, even without the salt additions Bru'nWater predicts a mash PH of 5.5, but mine was 5.8. What am I doing wrong? I took a sample of liquid shortly after doughing in and cooled it to 25C. The meter had just been calibrated that morning too.
9lbs Maris Otter
10oz Vienna
10oz Munich
4oz Crystal 60
1oz Acid Malt
3.6g gypsum
1.2g Epsom Salt
1.3g baking soda
3.6g Calcium Chloride
added to 6 gal RO water to achieve
80ppm CA
5.2ppm Mg
15.2ppm NA
109.1ppm Sulfate
76.5ppm Chloride
40.3ppm Bicarbonate
My other question is, even without the salt additions Bru'nWater predicts a mash PH of 5.5, but mine was 5.8. What am I doing wrong? I took a sample of liquid shortly after doughing in and cooled it to 25C. The meter had just been calibrated that morning too.