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Old 01-09-2013, 12:12 PM   #11
Darren231
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Oct 2012
Traverse City, Michigan
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You should be right in the ballpark for brewing light pilsens. Maybe you should see what your non filtered water consists of. An 8.1 pH is pretty difficult to overcome even with a protein rest. Acidulated malt is an option. Mineral salts for most styles would be necessary but you need to accurately weigh them and then boil in a measure of water before adding to the mash.

 
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Old 01-09-2013, 01:55 PM   #12
mabrungard
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The pH of the tap water is a non-issue. Its the alkalinity that has a larger effect on mash pH. In the case of the OP's water, alkalinity is low and the pH of the mash should drop quite easily. You can even get by without acidifying this tap water for sparging usage.
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Old 01-09-2013, 03:40 PM   #13
Brulosopher
 
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Quote:
Originally Posted by mabrungard
The pH of the tap water is a non-issue. Its the alkalinity that has a larger effect on mash pH. In the case of the OP's water, alkalinity is low and the pH of the mash should drop quite easily. You even get by without acidifying this tap water for sparging usage.
This has been the case... when I measure pH during mash, it is usually between 5.2-5.4, which I thought was decent.
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