Home Brew Forums > Home Brewing Beer > Brew Science > Bru'n Bicarbonate - bitter
Reply
 
Thread Tools
Old 04-26-2013, 02:14 PM   #1
Braufessor
HBT_SUPPORTER.png
Feedback Score: 5 reviews
 
Braufessor's Avatar
Recipes 
 
Join Date: Dec 2011
Location: NE Iowa, Iowa
Posts: 2,277
Liked 559 Times on 396 Posts
Likes Given: 473

Default Bru'n Bicarbonate - bitter

brewing a bitter, using pale ale profile.... The bicarbonate profile number is 180..... right now, mine is about 80 with RO dilution. Is there a "need" to be that high on bicarbonate? Does that level of bicarbonate "add" anything to the beer? Or, is it ok/good to be in the ballpark on the other numbers and undershoot the Bicarb?

Right now I am looking at -
Ca - 100
Mg - 5
Na - 8
Sulfate - 155
Chloride - 50
Bicarb - 75


__________________
Kegged/Serving: Session IPA, Dark Mild, Ordinary Bitter, Blonde Ale
Bottled
: Barley Wine, Sour Belgian Golden on Cherries, Sour Cherry Stout
Primary: Dark Mild, Helles
Secondary/Lagering: Alt, Scottish 70, Dortmunder, Bo-Pils
Future Brews: Heady Topper Clone, Session IPA, Hop Fu, Porter, Plain ol American Ale More...... More....... Beer.......
Braufessor is offline
 
Reply With Quote
Old 04-26-2013, 03:52 PM   #2
ajdelange
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 7,306
Liked 908 Times on 734 Posts
Likes Given: 24

Default

By the time you get to mash pH most of the bicarbonate has been converted to carbonic acid (and thence to CO2) and thus removed from the mash. In the process of converting it absorbs protons (hydrogen ions) and that is its sole role in the mash. Thus you need enough to neutralize the acids from dark malts and no more.
ajdelange is offline
 
Reply With Quote
Old 04-26-2013, 10:11 PM   #3
mabrungard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
mabrungard's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Carmel, IN
Posts: 3,214
Liked 293 Times on 245 Posts
Likes Given: 29

Default

The bicarb value you want in your mashing water is dependent solely upon the effect on mash pH. In the case of the Pale Ale profile with its very high Ca and Mg concentrations, there MIGHT be a need for the bicarb. But its also dependent upon the grist.

I see that Braufessor has a much lower Ca and Mg level planned. Under that condition, there is probably little need to have a bicarb concentration as assumed for the Pale Ale profile.

Remember, Ca, Mg, and HCO3 are inter-related in the mash. If the Ca and/or Mg go down, then the HCO3 can probably be reduced too.
__________________
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
mabrungard is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bicarbonate question spenghali Brew Science 4 03-16-2013 09:05 PM
Adding K Bicarbonate to Low pH Must jmureiko Mead Forum 5 02-24-2013 02:32 PM
Potassium bicarbonate nman13 Wine Making Forum 1 10-23-2012 09:50 PM
bicarbonate question. blacksailj Brew Science 7 08-08-2012 04:47 AM
Bicarbonate maltMonkey General Techniques 5 04-30-2008 08:06 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS