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Old 10-02-2012, 12:22 AM   #1
TFrankMac
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Apr 2012
Erie, PA
Posts: 23


Hello all,

I'm planning on brewing an English Dark Mild based off of John Palmer's (Belladonna Tooks Oaked Mild) recipe. My recipe below is based off an estimated overall efficiency of about 84% which I hit regularly.

5 lbs. Maris Otter
.85 lbs. English Medium
.45 lbs. Special Roast
.42 lbs. Flaked Oats
.42 lbs. Flaked Wheat
.25 lbs. Pale Chocolate

Est. OG 1.038
IBUs 19.6
Color 13 SRM


That being said I am getting two completely different estimated mash pH levels between EZ Water and Bru'n Water. Both factor in a 70% dilution with distilled water off my base water profile which can be seen on the EZ Water sheet. I have attached two pictures of the spreadsheets below. Any ideas on what I can do to remedy this?
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Old 10-02-2012, 12:40 AM   #3
afr0byte
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Aug 2010
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EZ == 5.56, Bru'n = 5.0. My guess is the acid addition is entered wrong in Bru'n Water?

 
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Old 10-02-2012, 12:41 AM   #4
TFrankMac
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Apr 2012
Erie, PA
Posts: 23

Hmm sorry about that, the pictures don't seem to load well. Anyways, the EZ water calculations lend a pH range in the 5.5 range where the Bru'n water lends a pH range of 5.0.

My base water profile is:
Calcium 33 ppm
Magnesium 9 ppm
Sodium 12 ppm
Chloride 21 ppm
Sulfate 24 ppm
Bicarb 122 ppm

I am diluting the 2.5 gallon mash with 70% distilled water and then adding 0.8 grams of gypsum and 1.1 grams of calcium chloride.

 
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Old 10-02-2012, 12:43 AM   #5
TFrankMac
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Apr 2012
Erie, PA
Posts: 23

Quote:
Originally Posted by afr0byte View Post
EZ == 5.56, Bru'n = 5.0. My guess is the acid addition is entered wrong in Bru'n Water?
I thought I had misentered a value as well, however I checked and I am not adding any acidulated malt (or any other acid for that matter) to the Bru'n water table. Not sure why I am so far off then??

 
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Old 10-02-2012, 12:43 AM   #6
Yooper
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Quote:
Originally Posted by TFrankMac View Post
Hmm sorry about that, the pictures don't seem to load well. Anyways, the EZ water calculations lend a pH range in the 5.5 range where the Bru'n water lends a pH range of 5.0.

My base water profile is:
Calcium 33 ppm
Magnesium 9 ppm
Sodium 12 ppm
Chloride 21 ppm
Sulfate 24 ppm
Bicarb 122 ppm

I am diluting the 2.5 gallon mash with 70% distilled water and then adding 0.8 grams of gypsum and 1.1 grams of calcium chloride.
I can't see the Brun water spreadsheet, but for me it's always been more accurate. With that base water, and 70% distilled, I can't imagine it would say 5.0 for a pH. do you have the grains entered right?
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Old 10-02-2012, 12:45 AM   #7
afr0byte
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It looks like you have 3L or something for pale chocolate. Am I seeing that correctly?

 
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Old 10-02-2012, 01:10 AM   #8
TFrankMac
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Apr 2012
Erie, PA
Posts: 23

Quote:
Originally Posted by afr0byte View Post
It looks like you have 3L or something for pale chocolate. Am I seeing that correctly?
Yes, from my experience the color of the malt (with the exception of crystal malts) has nothing to do with the pH outcome. I tend to only change the L of the crystal malts to make sure the pH outcome is correct. I put in the real value of pale chocolate (about 200ish SRM) and it had no effect on the pH. As long as the drop down box to the right indicates its a roasted malt I am usually good.

 
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Old 10-02-2012, 01:15 AM   #9
afr0byte
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Quote:
Originally Posted by TFrankMac View Post
Yes, from my experience the color of the malt (with the exception of crystal malts) has nothing to do with the pH outcome. I tend to only change the L of the crystal malts to make sure the pH outcome is correct. I put in the real value of pale chocolate (about 200ish SRM) and it had no effect on the pH.
If you put the file somewhere I'll take a gander. I'm bored at the moment. I'll PM you an email address if you prefer.

 
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Old 10-02-2012, 01:18 AM   #10
TFrankMac
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Apr 2012
Erie, PA
Posts: 23

Quote:
Originally Posted by afr0byte View Post
If you put the file somewhere I'll take a gander. I'm bored at the moment. I'll PM you an email address if you prefer.
Sounds good. Shoot me your email if you'd like.

 
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