Bru'n Water, Mash PH and BIAB

[SamInNJ]

I had been using the water primer that's been posted here for previous batches, I decided to use the bru'n water spreadsheet for a Saison I'm making this weekend.


I've attached my adjustment summary. Does this look like I'm missing anything?

I'm building the profile entirely from distilled water. Since its BIAB, I calculated for the 8 gallons I'll be starting with. Since the mineral additions are calculated in g/gal I assumed that it would have to be based on the starting volume ( because that will be what's there during the mash).

I am curious if the boil off over the course of the brew day will leave the final water profile more minerally? I wonder if the 8gal worth of additions will affect the final taste of the beer significantly, or if it's a non-issue.

 

[normonster]

You should treat and acidify the Sparge water too. Use the sparge page for that. Also, did you fill in your grain bill? That could affect your mash pH in a big way.

Martin said yesterday that there is some risk of concentrating minerals if you have a huge boil off rate...he said in that case you can adjust water based on your anticipated post boil volume as a work around.

Good times!

 

[SamInNJ]

I'm doing full volume BIAB and not sparging, so i didn't fill that out.

I did add my grain bill.

I'll try and find the thread he mentioned that in, sounds super relevant!

 

[jwalk4]

I say you look A-okay. I am an AG, no sparge, BIABer and your water summary page looks identical to mine. Never a problem with perception of mineral tastes.

I only barely ever had that once, but it was in an uber low OG beer (1.030) with dark colour (20 SRM).

I mash with 8-8.25 gallons and after all loses, I end up with 5.5 gallons in the fermenter.