Simonh82
Well-Known Member
- Joined
- Dec 4, 2015
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Is there a simple way of assessing individual grains for there contribution to mash pH and can the Bru n' water spreadsheet be adjusted on the basis of an findings?
I find that the suggested pH is usually too high for pale beers and too low for dark beers. For instance the last two beers I brewed were a golden ale which came in a 5.7 when I'd been aiming for 5.3 and a porter which came I at 4.9 when I'd been aiming for 5.3.
I should have twigged that something was up with the porter as I live in London which should have perfectly suited water but it was telling me to make quite large acid additions.
Anyway, both beers seem none the worse for it but I'd like to be able to dial it in correctly.
Can I steep some crushed grain and measure the pH then use this to calculate the contribution to the mash?
I find that the suggested pH is usually too high for pale beers and too low for dark beers. For instance the last two beers I brewed were a golden ale which came in a 5.7 when I'd been aiming for 5.3 and a porter which came I at 4.9 when I'd been aiming for 5.3.
I should have twigged that something was up with the porter as I live in London which should have perfectly suited water but it was telling me to make quite large acid additions.
Anyway, both beers seem none the worse for it but I'd like to be able to dial it in correctly.
Can I steep some crushed grain and measure the pH then use this to calculate the contribution to the mash?