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Old 12-19-2012, 11:58 PM   #11
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Sheesh...if God only knew what you were up to...
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Old 12-20-2012, 04:16 PM   #12
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Originally Posted by WoodlandBrew View Post
Yeah, wow much better. Is that MgCl or MgSO4? In either case I would drop it. The malt will have enough Mg. It's better to under do it than over do it. The calculator spread sheets are a good approximation, but still just an approximation. If you aim short, measure pH and add acid if needed you are probably better off.

Here is some information:
http://woodlandbrew.blogspot.com/2012/10/mash-ph.html
It's probably going to get dropped because I can't find MgCl2 anyway.

Now, this isn't the first time I've seen "the malt will have enough Mg". If that's correct, why isn't that accounted for in any brew water spreadsheet?

Unrelated side note: you should post your blog articles to the homebrew community on G+. Quality content you got there.
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Old 12-20-2012, 05:26 PM   #13
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Now, this isn't the first time I've seen "the malt will have enough Mg". If that's correct, why isn't that accounted for in any brew water spreadsheet?
Good question. I would like to know the answer to that as well. If I was going to wager a guess I would say that at safe levels it has little impact on acual flavor.
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Unrelated side note: you should post your blog articles to the homebrew community on G+. Quality content you got there.
Thanks! That's a great idea. I'm more of a face book person, so it will take a little tinkering to figure out.
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Old 12-20-2012, 07:47 PM   #14
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The idea behind water spreadsheets was to determine how to synthesize water. It is only fairly recently that people started trying to predict mash pH (beyond Kolbach's simple relationship) from water chemistry. Malt contains a fair amount of magnesium some of it bound to the phosphate in phytin. It would be the phytin that would effect the mash pH, not the magnesium, and it is the reaction of phosphate with calcium (and magnesium) that Kolbach's formula tries to WAG. Thus magnesium is, in a certain sense, already accounted for.

It's easy enough to make small quantities of magnesium chloride from epsom salts and lime if one has access to food grade hydrochloric acid. But I don't see it doing much for one's beer. Magnesium is not generally regarded as flavor positive.
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