kaffeenjunkie
Well-Known Member
I use R/O water with 4ppm NA for my water.
Grain bill
5 lbs Two Row Pale Malt
1 lbs Crystal 40
1 lbs Cara Pils
1 lbs Honey malt
8.6 gal mash water / no sparge (BIAB)
Without any additions EZ Water pegs my pH at 4.78
Add;
2 gm Gypsum
5 gm Calc Chloride
2 gm Gypsum
EZ Water pegs my pH at 4.67
In order to get my pH to 5.4 EZ water recommends 16gm of baking soda.
I hesitantly used half when I went to brew and even then was highly skeptical. You can certainly guess what happened. pH came in around 8.
I used some lactic acid to bring it down and added some time to my mash.
I still got my boil gravity and OG to come out fine and no doubt I will have beer in the end.
I just want to understand why EZ would ask for such a large addition of baking soda. Perhaps the formula in the spreadsheet got messed up somehow?
Grain bill
5 lbs Two Row Pale Malt
1 lbs Crystal 40
1 lbs Cara Pils
1 lbs Honey malt
8.6 gal mash water / no sparge (BIAB)
Without any additions EZ Water pegs my pH at 4.78
Add;
2 gm Gypsum
5 gm Calc Chloride
2 gm Gypsum
EZ Water pegs my pH at 4.67
In order to get my pH to 5.4 EZ water recommends 16gm of baking soda.
I hesitantly used half when I went to brew and even then was highly skeptical. You can certainly guess what happened. pH came in around 8.
I used some lactic acid to bring it down and added some time to my mash.
I still got my boil gravity and OG to come out fine and no doubt I will have beer in the end.
I just want to understand why EZ would ask for such a large addition of baking soda. Perhaps the formula in the spreadsheet got messed up somehow?