orangemen5
Well-Known Member
- Joined
- Sep 26, 2012
- Messages
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M brewing a porter with a lot of crystal and roasted malt. I've been using brewing water to get a ball park estimate of my mash ph. I can usually get my light beers in range with a little acidulated malt. But have trouble with dark beers. My grist is as follows.
11lbs 2 row
1 lb crystal 120
1.5 lbs brown malt (65)
.5 lbs crystal 40
1.25lbs choclate malt (350)
2.25 lbs munich (10)
My water is as follows.
Calcium 36
Sulfate 20
Sodium 11
Magnesium 9
Chloride 22
Alkalinity 97
Bru n water predicts a mash ph of 5.0. I would like to get it in the range of 5.3-5.4. I don't have any pickling lime. But was thinking of using 2-3 tsp of baking soda since my sodium isn't really high to start with. Or would I be better off a ding the roasted grains late in the mash. I could steep the grains I guess but it's more added work. What do you think.
11lbs 2 row
1 lb crystal 120
1.5 lbs brown malt (65)
.5 lbs crystal 40
1.25lbs choclate malt (350)
2.25 lbs munich (10)
My water is as follows.
Calcium 36
Sulfate 20
Sodium 11
Magnesium 9
Chloride 22
Alkalinity 97
Bru n water predicts a mash ph of 5.0. I would like to get it in the range of 5.3-5.4. I don't have any pickling lime. But was thinking of using 2-3 tsp of baking soda since my sodium isn't really high to start with. Or would I be better off a ding the roasted grains late in the mash. I could steep the grains I guess but it's more added work. What do you think.