Rye and mash pH - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Brew Science > Rye and mash pH

Reply
 
Thread Tools
Old 02-17-2012, 02:01 AM   #1
VikeMan
Recipes 
 
Aug 2010
Mechanicsburg
Posts: 79
Liked 2 Times on 2 Posts



I'm going to brew a Saison with a substantial amount of Rye Malt. Does anyone know how rye affects the mash pH in comparison to Pilsner Malt or Wheat Malt, for example? Ideally, if anyone knows the 'Distilled Water mash pH' value to use in EZWater, that would be great. TIA!

 
Reply With Quote
Old 02-17-2012, 01:07 PM   #2
mabrungard
HBT_LIFETIMESUPPORTER.png
 
mabrungard's Avatar
Recipes 
 
Feb 2011
Carmel, IN
Posts: 4,116
Liked 600 Times on 464 Posts


Its just a different breed of grain. The amount of kilning is similar to those other grains. The pH value should be similar.
__________________
Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water
https://www.facebook.com/pages/Brun-...?ref=bookmarks

 
Reply With Quote
Old 03-11-2012, 07:54 PM   #3
Bigscience
 
Bigscience's Avatar
Recipes 
 
Sep 2009
Woodinville, WA
Posts: 626
Liked 29 Times on 26 Posts


I'm interested in this as well. (maybe not so much as to do a DI mash)

Quote:
Originally Posted by mabrungard View Post
Its just a different breed of grain. The amount of kilning is similar to those other grains. The pH value should be similar.
Is this really true though? The difference between wheat and 2-row is enough to through off a mash pH. 5.70 vs 6.04. I'd think this could give you some problems if you used a high proportion of it in a mash.
__________________
First they came for my Four Loko and I said nothing, then they came for my Double Imperial Espresso Stout.

 
Reply With Quote
Old 03-12-2012, 11:25 AM   #4
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
 
smokinghole's Avatar
Recipes 
 
Nov 2009
Lucid Dream Land
Posts: 2,915
Liked 130 Times on 107 Posts


I don't know the exact number but it didn't seem to affect it a whole lot. I might be making a rye saison again in the next few months I will let you know. I didn't have my meter last summer when I did my last rye saison. I had typical conversion and attenuation using a brett blend saison yeast. My recipe was 27% rye. On beers that aren't IPAs and aren't made with roasted malts I just follow the water primer for most beers. Sometimes for Saisons I'll add a bit more CaSO4 and maybe a dash of MgSO4 but nothing crazy.
__________________
Going through life is hard.
Going through life stupid is harder.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
When to take mash pH? sculpin Brew Science 1 11-20-2011 07:56 PM
Mash pH sdbrew1024 Brew Science 11 06-27-2011 08:20 PM
PH and mash question brewguy82 Brew Science 6 04-23-2011 11:25 AM
Mash pH too low? carp Brew Science 4 12-08-2009 01:01 AM
Why does a mash tend to settle at or near the right pH for mash enzymes Kaiser Brew Science 10 05-20-2009 02:38 PM


Forum Jump