HausBrauerei_Harvey
Well-Known Member
I have been using brunwater for a while and understand my water and the adjustments well. Trouble is i'm attempting my first decoction mash for a german pilsner this weekend and am unsure how this will affect my typical water adjustments.
I'm using weyermann premium pilsner malt so i'm skipping the acid rest and going to dough in thick at 122F, raise to 147 with a boiling water infusion, then decoct to get to 156F, and decoct to get to a mash out at 168. I will then batch sparge like normal.
I have accurate quarterly water reports going back 5 years from my city, so I know my water on brew day will be 42ppm Ca, 108ppm sulfate, 47ppm Cl, 45ppm bicarbonate, 13ppm total alkalinity, just a bit of Na and Mg. Thus I really only need to worry about acid additions.
using brunwater the way I have been I calculated I need to add 8ml/gal to my mash water to hit a mash pH of 5.33. I just read that decoction can tend to lower mash pH, so I'm looking for some guidance here for how to use brunwater when decocting, or even a rule of thumb, e.g. decoction tends to lower pH 0.1 for each decoction, so then I can account for that in the acid addition.
hopefully someone out here has an answer for me.
I'm using weyermann premium pilsner malt so i'm skipping the acid rest and going to dough in thick at 122F, raise to 147 with a boiling water infusion, then decoct to get to 156F, and decoct to get to a mash out at 168. I will then batch sparge like normal.
I have accurate quarterly water reports going back 5 years from my city, so I know my water on brew day will be 42ppm Ca, 108ppm sulfate, 47ppm Cl, 45ppm bicarbonate, 13ppm total alkalinity, just a bit of Na and Mg. Thus I really only need to worry about acid additions.
using brunwater the way I have been I calculated I need to add 8ml/gal to my mash water to hit a mash pH of 5.33. I just read that decoction can tend to lower mash pH, so I'm looking for some guidance here for how to use brunwater when decocting, or even a rule of thumb, e.g. decoction tends to lower pH 0.1 for each decoction, so then I can account for that in the acid addition.
hopefully someone out here has an answer for me.