So I'm having yet another mash pH puzzle. I'm brewing a dunkelweizen the following:
5.5 gallon batch
5.5 lbs Dark Munich - 9 L
5.5 lbs dark wheat - 7.2 L
0.2 lbs Dehusked Carafa III - 520L
I have 1.5 qts/lb (although in a mistake my test mash used closer to 1.75 qts/lb)
6 g of calcium chloride
Brewers Friend predicted a mash pH of 4.93. Test mash was closer to 5.02/5.03. (I ran the same figures with the 1.75 qts/lb and Brewers Friend's predicted mash pH was pretty close to the 1.5 qts/lb)
Anyway, Brewers Friend is now telling me I'd need something like 14 grams of calcium hydroxide to get about 5.4 mash pH, or some similarly large combo of baking soda and calcium hydroxide. Can that be right? I'd wind up with 300 mg/L of calcium using just calcium hydroxide.
Unfortunately, the grains are all mixed so I can't leave the Carafa out of the mash.
Thanks for the help, folks!
5.5 gallon batch
5.5 lbs Dark Munich - 9 L
5.5 lbs dark wheat - 7.2 L
0.2 lbs Dehusked Carafa III - 520L
I have 1.5 qts/lb (although in a mistake my test mash used closer to 1.75 qts/lb)
6 g of calcium chloride
Brewers Friend predicted a mash pH of 4.93. Test mash was closer to 5.02/5.03. (I ran the same figures with the 1.75 qts/lb and Brewers Friend's predicted mash pH was pretty close to the 1.5 qts/lb)
Anyway, Brewers Friend is now telling me I'd need something like 14 grams of calcium hydroxide to get about 5.4 mash pH, or some similarly large combo of baking soda and calcium hydroxide. Can that be right? I'd wind up with 300 mg/L of calcium using just calcium hydroxide.
Unfortunately, the grains are all mixed so I can't leave the Carafa out of the mash.
Thanks for the help, folks!