I brewed yesterday and decided to keep up with everything. Brewday was kind of a mess, so I am trying to record all kinds of info and get in a rhythm. The recipe was a modified lil sparky nut brown:
2.25 Gallon Batch (BIAB)
100% Distilled Water
Starting volume = 3.60 gal
3.304 lbs Marris Otter
0.367 lbs Flaked Oats
0.184 lbs Victory
0.367 lbs Crystal 60
0.092 lbs Chocolate
0.39 oz Fuggles @ 4.7% & 60 Min
0.33 oz East Kent @ 6.3% & 15 Min
S-05 Yeast
1.1 grams Gypsum
1.1 grams Calc Cl
1.0 mL Lactic Acid
I have a MW-102 pH Meter. I calibrated it 3 times throughout the process. I used Brunwater and input my Marris Otter, Oats, and Victory, along with my salts and acid and had a predicted mash pH of 5.45.
1. Initial Distilled Water pH = 4.39
2. Initial Distilled Water with salts and acid = 3.59
Mash pH
3. 15 min = 5.29 @ 88 deg F (No Crystal or Choc)
4. 30 min = 5.33 @ 89 deg F (No Crystal or Choc)
5. 45 min = 5.33 @ 88 deg F (No Crystal or Choc)
6. 60 min = 5.37 @ 82 deg F (No Crystal or Choc)
Mashout pH (added chocolate and c60 at start of ramping to 168-170 deg. this took 35 minutes. due to this taking so long, I only did a 5 min mashout. 0 min is the start of 168 deg F)
7. 0 min = 5.25 @ 82 deg F (all Malts)
8. 5 min = 5.21 @ 84 deg F (all Malts)
9. After Squeeze of bag = 5.15 @ 80 deg F (all Malts)
Kettle pH
10. 15 min = 5.16 @ 80 deg F
11. 30 min = 5.10 @ 67 deg F
12. 45 min = 5.05 @ 80 deg F
13. 60 min = 5.08 @ 80 deg F
14. Post Chill pH = 5.10 @ 67 deg F
So there's 14 pH readings. Its definitely overkill, but I was interested in how it reacts throughout the process. I assume around 80-90 deg is okay to take a pH reading? If not, is there a conversion to room temp Ph?
After a few readings I put the probe back in the buffer solutions. It was always within +/- 0.03 of the buffer....except for the #1 and #2. They were -0.05 off.
Ive attached my spreadsheet that has everything.
View attachment Nut Brown 2xml.xml