marshall_tucker
Well-Known Member
- Joined
- May 17, 2015
- Messages
- 63
- Reaction score
- 10
So before you slap me on the wrist, i've already scolded myself for this. I wasn't able to check pH levels in the mash because i either ran out of or misplaced my test strips, so yes, i was flying blind and ran the risk of doing more harm than good.
so anyway, the mash: 1.4 quarts water per pound grain, total of 6.65 quarts and 4.75 lbs. single step mash around 156 F, 60 min.
2 lbs Rahr 2-row
0.5 lb chocolate malt
1 lb english med crystal
1.25 lbs flaked oats
the water i've been using usually averages around this:
Alk as CaCO3 150 ppm
Ca 66 ppm
Cl 16 ppm
Mg 10 ppm
Na 8.5 ppm
SO4 43 ppm
pH 6.3-8.1 (that doesn't narrow it down too well...)
in short, i was RDWHAHB'ing and got my wires crossed. i forgot that gypsum actually LOWERS pH, not raises. at the time, i haphazardly thought to myself i'd throw in 1/2 teaspoon to the mash to counteract the dark malts acidity. duh...:smack:
worse problems can happen, i know. probably not the end of the world, but how detrimental do you think this mental hiccup could end up being?
so anyway, the mash: 1.4 quarts water per pound grain, total of 6.65 quarts and 4.75 lbs. single step mash around 156 F, 60 min.
2 lbs Rahr 2-row
0.5 lb chocolate malt
1 lb english med crystal
1.25 lbs flaked oats
the water i've been using usually averages around this:
Alk as CaCO3 150 ppm
Ca 66 ppm
Cl 16 ppm
Mg 10 ppm
Na 8.5 ppm
SO4 43 ppm
pH 6.3-8.1 (that doesn't narrow it down too well...)
in short, i was RDWHAHB'ing and got my wires crossed. i forgot that gypsum actually LOWERS pH, not raises. at the time, i haphazardly thought to myself i'd throw in 1/2 teaspoon to the mash to counteract the dark malts acidity. duh...:smack:
worse problems can happen, i know. probably not the end of the world, but how detrimental do you think this mental hiccup could end up being?