Adding salts to bk - Page 2 - Home Brew Forums

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01-17-2010, 11:35 PM   #11
jmo88

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Seattle
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Look at it this way:

After you've added salts to your mash and ran off the wort you want to add salts for the difference between the first runnings and the boil volume.

Yes, after the first runnings there is water and salts absorbed into the grain. However, I do not know any calculation to figure out if or how much of those salts can be effectively rinsed from the grains during the sparge. Therefore, treat the second runnings like no salts are being rinsed and add salts for the difference between the first runnings and final boil volume.

example:

for 14 pounds of grain
-mash with 4.5gl water(about 1.25qts/pound). Treat 4.5gl water with salts to adjust pH
-assume .2gl per pound of grain absorbed during mash (14pounds of grain x 0.2 = 2.8 gl absorbed)
-first runnings should equal 1.7 gl (4.5 - 2.8)
-shooting for 7gl boil volume means that you should add salts for 5.3 gl to the BK (7gl - 1.7 gl)

Yes that means that I am adding salts for 9.8 gls even though my boil volume is 7gl.

This is the way of always done it. No problems so far. I've never found or heard of a way to calculate how effectively the salts are rinsed from the grains during a sparge, so I assume none are.
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01-17-2010, 11:57 PM   #12
sjlammer
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Jul 2007
Albany, NY
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Quote:
 Originally Posted by jmo88 -shooting for 7gl boil volume means that you should add salts for 5.3 gl to the BK (7gl - 1.7 gl) Yes that means that I am adding salts for 9.8 gls even though my boil volume is 7gl.
Sorry, maybe i've had too many homebrews today, but these two statements seem contradictory.

if you added salts for the entire volume of water used, the top line would read

"you should add salts for 8.1 gl to the BK (9.8gl - 1.7 gl)"

Is that a typo?
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01-18-2010, 12:02 AM   #13
jmo88

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Seattle
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No typo you're just not seeing the big picture. I mean over the whole course, mash and sparge, I've added salts for 9.8 gl. Rember the the first runnings left 2.8 in the mash? Because of this retention I end up adding more salts than the actual boil.
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01-18-2010, 12:05 AM   #14
sjlammer
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Ahh.. i got you. 9.8 total - 2.8 already treated = 7 gallons. 7 gallons minus 1.7 in the BK = 5.3.

I suppose it wouldn't really matter except my total water usage was 18.5 gallons and my total runoff volume was 13.5

That means 5 gallons are lost in my grains (10 gal batch) and equipment. that is a lot of extra salt to be adding to the BK.
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~"A fine beer may be judged with only one sip, but it's better to be thoroughly sure.”

On Deck: Spruce APA, Chambord Fortified Chocolate Porter, Imperial IPA

Primary:
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Conical:
Lagering: None
Kegged/Drinking: Cascade, Cent., Amarillo Pale Ale
Kegged/Drinking: Belgian Pale Ale (HG yeast for yeast cropping see above)
Bottled: ESB

01-18-2010, 12:15 AM   #15
jmo88

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Seattle
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Yeah, it seems like a lot, but that's what it is. I leave out table salt and baking soda from the bk addition because the main purpose of these is to adjust pH. Adding them to the bk means raising sodium. I've no need for that. Bk additions should consider chloride to sulfate ratio and yeast health (calcium). So it may not be as much as you think when you leave these out of the bk addition.

I hope that helps.
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01-18-2010, 12:25 AM   #16
sjlammer
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Ok, so the assumption is that any water absorbed by the grains during the mash stays in the grains, even after sparging...

another way to say this is, the sparge water does not rinse any salts that have been absorbed by the grains...

I'm beginning to agree

anybody else care to weigh in on this?
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On Deck: Spruce APA, Chambord Fortified Chocolate Porter, Imperial IPA

Primary:
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Secondary: Belgian Dark Strong Ale
Conical:
Lagering: None
Kegged/Drinking: Cascade, Cent., Amarillo Pale Ale
Kegged/Drinking: Belgian Pale Ale (HG yeast for yeast cropping see above)
Bottled: ESB

01-18-2010, 01:14 AM   #17
jds

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Littleton, CO
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Quote:
 Originally Posted by jmo88 That question was to the OP....
[homer] D'oh! [/HOMER] .