Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
I'm beginning to think that Kolbach is close to correct for lower end levels of calcium and magnesium in the mash, but his formula becomes progressively (and non-linearly) less efficacious as calcium (and to a lesser extent magnesium) levels are increased, until it is untenable to presume that it is still giving correct pH reduction.
Per Briggs, Taylor observed a mash go from 5.74 pH with no Ca++ to 5.48 pH with 100 ppm Ca++, to 5.39 pH with 200 ppm Ca++, and lastly to 5.28 pH with the addition of 300 ppm Ca++.
At 300 ppm Ca++ Kolbach's formula would have a mash of DI_PH 5.74 base malt suppressed to a very highly unlikely pH in the "ballpark" of roughly 4.9. This is what I claim to be likely untenable in light of Taylor's observation.
I've long been trying to rectify the obviously gross discrepancy between the two, and I believe I have resolved the issue.
Per Briggs, Taylor observed a mash go from 5.74 pH with no Ca++ to 5.48 pH with 100 ppm Ca++, to 5.39 pH with 200 ppm Ca++, and lastly to 5.28 pH with the addition of 300 ppm Ca++.
At 300 ppm Ca++ Kolbach's formula would have a mash of DI_PH 5.74 base malt suppressed to a very highly unlikely pH in the "ballpark" of roughly 4.9. This is what I claim to be likely untenable in light of Taylor's observation.
I've long been trying to rectify the obviously gross discrepancy between the two, and I believe I have resolved the issue.
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