So as supposed by RPIScotty and ajdelange I made a few pH DI test with my RO water and here is what I got (used different vessels so different temps at 25 minute mark)
The main idea is that the titration curve should be similar, but the pHDI could differ with the malts already measured of the same type and color.
So I hope to start a good sharing behavior on malt pH DI.
pH meter - Milwaukee
MW101, calibrated before each measure
Color according to lot analysis provided by maltster
Weyermann Carahell - 28 EBC/11°L
T 47.2°C/4.90
TC 4.97
Chateau Special B - 279 EBC
T 45.4°C/4.57
TC 4.63
Chateau Cara Ruby - 49 EBC
42.8°C/5.15
TC 5.2
Chateau Abbey - 49 EBC
50.7°C/4.74
TC 4.84
Chateau Chocolate - 900 EBC
49.9°C/4.52
TC 4.61
The main idea is that the titration curve should be similar, but the pHDI could differ with the malts already measured of the same type and color.
So I hope to start a good sharing behavior on malt pH DI.
pH meter - Milwaukee
MW101, calibrated before each measure
Color according to lot analysis provided by maltster
Weyermann Carahell - 28 EBC/11°L
T 47.2°C/4.90
TC 4.97
Chateau Special B - 279 EBC
T 45.4°C/4.57
TC 4.63
Chateau Cara Ruby - 49 EBC
42.8°C/5.15
TC 5.2
Chateau Abbey - 49 EBC
50.7°C/4.74
TC 4.84
Chateau Chocolate - 900 EBC
49.9°C/4.52
TC 4.61
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