zackattack784
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- Jan 5, 2015
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I'm brewing my 10th all grain batch this weekend and I think it's time to start looking at my water profile and mash ph and its effects on my brews. One thing I've noticed is I don't seem to get the amazing attenuation that I read about others getting. With US-05/1056 I seem to cosistently get around 76% attenuation. For example, I recently did a pale ale mashed at 152, and it went from 1.053-1.012. Good, but not great, and yes I have full temp control during fermentation. I also recently did a Kolsch (all pilsner malt) which I mashed at 150 with wyeast kolsch yeast. It went from 1.052-1.012.
I found what I could online about my water and from what I can tell it doesn't look the best to brew light beers like the one I have planned for this weekend. Can anyone offer some insight and let me know if I should pick up litmus papers and something to acidify my mash?
From my water company:
ph: 7.5
Magnesium (ppm): 22.3
Sodium (ppm): 20
Total dissolved solids (ppm): 306
Total hardness (grains per gallon): 13
Alkalinity (ppm): 169
Calcium (ppm): 62.1
Thanks everyone!
I found what I could online about my water and from what I can tell it doesn't look the best to brew light beers like the one I have planned for this weekend. Can anyone offer some insight and let me know if I should pick up litmus papers and something to acidify my mash?
From my water company:
ph: 7.5
Magnesium (ppm): 22.3
Sodium (ppm): 20
Total dissolved solids (ppm): 306
Total hardness (grains per gallon): 13
Alkalinity (ppm): 169
Calcium (ppm): 62.1
Thanks everyone!