Originally Posted by windycitybears1985
My apologies if this has been answered. I read through this entire thread about 4 months ago, but the search function doesn't seem to bring anything up. I do small batch BIAB and usually use about 5 gallons of 100% RO water for the mash and don't sparge. I recently used one of the brew water calculators and it had me add 17 and 34 ML of 10% phosphoric to a brown ale and a cream ale respectively. I thought this seemed high and now after kegging there is definitely a bitter aftertaste to these beers and they finished sweet with proper attenuation.
The question: Is there an addition that could be made to the original post or reply to this inquiry for acid additions by beer profile? I am seeming to have trouble locking in these figures and would rather not make another dumper batch. For example instead of 2% sauermalz for the baseline add ___ ML of 10% phosphoric acid, Soft water beers add ____ ML and beers with roast malt add ____ ML (or it sounds like just leave out altogether).
I really appreciate the help. For those newer brewers that need a KISS method for water profiles it would seem like an easy resource to make a chart by beer style. The chart would be based around 100% RO water that is built back up so everyone that uses the information would have a universal control. Maybe once provided this information I could put something together for the greater good. Thanks in advance for your help!
Brewer's Friend lets you specify mash pH and will give you the corresponding acid addition. Try that and see if you come up with the same numbers as your other program. In the end, there is no substitute for measuring pH. Grains will vary. You only get estimates based on the best available data from these programs.
The primer is a general guideline to get you started. The premise is it should always get you drinkable beer. Adding to it only adds to the complexity and confusion many have when first trying to understand what the water brings to the table. When Richard Feynman was writing a book about physics for the general public he was told every equation he added would lose readers. Kinda the same thing here. Get a second opinion from another program to see if it backs up the original. If it does, then your malts simply fall outside the norm of those tested. Not much can be done about that unless you start measuring pH directly.
And, there is no guarantee here your poor flavor is a result of mash pH unless you measure.