Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Brew Science > Black IPA / CDA (carafa black malt) to counter alkaline water?
Reply
 
Thread Tools
Old 08-19-2010, 02:46 PM   #1
bsdx
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
bsdx's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Perry, Michigan
Posts: 355
Liked 18 Times on 8 Posts
Likes Given: 2

Default Black IPA / CDA (carafa black malt) to counter alkaline water?

I know a precise answer cannot be given without proper details, but I've heard in general, alkaline water would work better with dark beers because the roasted malts contribute acidity to reduce the pH for the mash. Could this be true also for Carafa black malts, at least in part? I plan to try a small experimental mash or brew to probe this theory since I can obviously measure the mash pH compared to a control but is it even worth trying?

In short I'm wondering if I can use the Black IPA / CDA style to brew decent IPAs (lighter beers) with water generally said to be more appropriate for dark beers. Thanks.


bsdx is offline
 
Reply With Quote
Old 08-19-2010, 03:52 PM   #2
ajdelange
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 7,765
Liked 1035 Times on 819 Posts
Likes Given: 32

Default

Roasted malts do contain acid which does neutralize some of the alkalinity in mash water allowing lower mash pH. The only difference between Carafa and more conventional roasted malts is that the husks have been removed resulting in a less bitter product so that Carafa should work as well, in this regard, as any other black malt.

Experimentation with test mashes is much better than all the calculations, spreadsheets... in the world. Make up a small portion of grist without and another with the amount of Carafa you think you would like to try and compare the pH's. The Carafa mash will doubtless be lower but perhaps not as much as you would like without using a lot more of it that you would want for the flavor profile you are looking for.


ajdelange is offline
 
Reply With Quote
Old 08-19-2010, 07:49 PM   #3
Pivovar_Koucky
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Cincinnati, Ohio
Posts: 404
Liked 10 Times on 10 Posts
Likes Given: 8

Default

You might also try an acid rest. It should work unless your water is super alkaline. I'm pretty sure that the water in Munich is fairly alkaline and they make plenty of lighter beers there.
Pivovar_Koucky is offline
 
Reply With Quote
Old 08-19-2010, 07:51 PM   #4
cheezydemon3
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,967
Liked 1654 Times on 1243 Posts
Likes Given: 3007

Default

I add a little sodium bicarbonate. No taste change, other than less "twang".
cheezydemon3 is offline
 
Reply With Quote
Old 08-19-2010, 07:56 PM   #5
ajdelange
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 7,765
Liked 1035 Times on 819 Posts
Likes Given: 32

Default

Quote:
Originally Posted by Pivovar_Koucky View Post
You might also try an acid rest. It should work unless your water is super alkaline. I'm pretty sure that the water in Munich is fairly alkaline and they make plenty of lighter beers there.
That's true but they do it by decarbonating the water before they brew lighter beers.
ajdelange is offline
 
Reply With Quote
Old 08-20-2010, 03:03 AM   #6
ajdelange
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 7,765
Liked 1035 Times on 819 Posts
Likes Given: 32

Default

Quote:
Originally Posted by cheezydemon3 View Post
I add a little sodium bicarbonate. No taste change, other than less "twang".
Probably not a good idea here. He's trying to beat alkalinity, not increase it. 61 mg/L bicarbonate ion = 50 ppm alkalinity (as CaCO3).
ajdelange is offline
 
Reply With Quote
Old 08-20-2010, 04:40 PM   #7
cheezydemon3
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,967
Liked 1654 Times on 1243 Posts
Likes Given: 3007

Default

Quote:
Originally Posted by ajdelange View Post
Probably not a good idea here. He's trying to beat alkalinity, not increase it. 61 mg/L bicarbonate ion = 50 ppm alkalinity (as CaCO3).

Durrr!!lol My bad.

Read it too quick while "multitasking" (which is humanly impossible, we "switch" rapidly between tasks, but cannot conciously do 2 things at once, as evidenced by my exactly wrong answer.)


cheezydemon3 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
North Penn Water Authority (Montgomery Co., PA) Water Report lebshiff21 Brew Science 11 04-30-2014 10:13 PM
IPA water recipe - adjusting high bicarbonate water conpewter Brew Science 19 10-01-2010 05:29 PM
Water quality, what to do....Hard water and high pH. BroadStreetBrewery Brew Science 9 09-11-2010 04:12 AM
Water adjustment - Austin, TX water chloramines pale ale anastasis Brew Science 4 04-02-2010 05:31 PM
Tucson, AZ water profile results from water dept. herbler Brew Science 40 02-02-2010 05:31 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS