I'm about to undertake my first stout, a RIS. I've been AG brewing for a while, 16 batches I think. I've done lots of lighter in color ales, a couple of browns so I've not had to worry about mash ph as I've not had a problem with conversion, hop utilization in the boil, etc.
BUT I understand the amount of roasted grain I'm about to use can adversely effect mash ph. In preparation for brewing this bier I purchased ph paper, calcium chloride, and calcium carbonate.
Can someone share or point me to the best process for adjusting a mash ph?
Schlante,
Phillip
BUT I understand the amount of roasted grain I'm about to use can adversely effect mash ph. In preparation for brewing this bier I purchased ph paper, calcium chloride, and calcium carbonate.
Can someone share or point me to the best process for adjusting a mash ph?
Schlante,
Phillip