brodymnasse
New Member
Hey friends. With my last four batches (10 gal.), Ive been having trouble with hitting my pH targets (Ive been low with each batch). Looking for some help if anyone is interested and has time. A few points:
- I use the EZ Water Calculator Excel spreadsheet
- I use 100% RO H20
- My additions are a combination of Calcium Chloride and Calcium Sulfate. I dose all water in the HWT, so all water is the same profile (I know some recommend adding these to the mash, but it seems like these additions have less impact than lactic acid on pH. Interested in hearing how others make their additions, but will try to focus on the lactic addition here)
- Ive been using Meussdoerffer Acidulated Malt (changed somewhat recently from the LHBS)
- My pH meter has been calibrated for accuracy within the past month, and stored in storage solution since
Im going to give the expected and actual (room temperature = 70F) post-mash and post-boil pH measurements. For the sake of simplicity, lets assume that Im using the spreadsheet correctly to calculate the expected pH correctly, and that Im making the correct additions according to the calculations. Ill break the batches into two categories
Lighter Beers where Acid Malt was Used
1. Saison: Target = 5.51, Post-Mash = 5.41, Post-Boil = 5.37 (the closest of the bunch)
2. ESB: Target = 5.48, Post-Mash = 5.19, Post=Boil = 5.16
Darker Beers where No Acid Malt Needed
1. Dark Mild: Target = 5.54, Post-Mash = 5.13, Post-Boil = 5.07, Finished Beer = 3.87 (boo)
2. Irish Stout: Target = 5.48, Post-Mash = 5.23, Post-Boil = 5.12
Some additional factors that may be useful to know:
- I use a Water/Grist ratio of 1.25 quarts per pound
- Typical mash time = 60 minutes
- I take my readings at the end of the mash (I know I should take them earlier and adjust, but Ive been lazy ). I will recirculate ~2 gallons in the mash before taking a reading
I know there are a lot of factors that go into pH, but my recipes seem to run the spectrum. Here are some things that Im going to try to isolate/test:
- Ive purchased new pH 4.0 and 7.0 solution. Mine is about three years old. Does this stuff go bad?
- I will recalibrate my pH meter
- Check to see if Mussedoerffer Acid Malt has a higher acid content than others? Not sure how to find this out
- For the ESB, Mild, and Stout, Ive been using a different base malt than usual (Crisp Gleneagles Maris Otter). Trying to figure out if this has a drastically different impact on pH than other Maris Otter (T. Fawcett, Muntons). Any thoughts?
- Im going to do a few small test batches with all base malt, a wort ~15 SRM, and a dark test at 40+ SRM
Some other questions. If you look at the info and see something obvious that Im doing wrong, that may be the best place to start
- Does anyone else use the EZ Water Calculator with good results?
- Which programs work best to calculate pH?
- Acid malt, lactic acid, or phosphoric acid? Any strong opinions for one over the others?
- When/How do you take initial mash pH readings? Ive read that the pH will settle within 10-15 minutes. Whats the quickest way to cool the sample to get a room temperature reading (freezer?)
Long email, so kudos to anyone still reading. Apologies for the lengthy post, but this has been kicking my ass the past few brew days. Thanks all.
- I use the EZ Water Calculator Excel spreadsheet
- I use 100% RO H20
- My additions are a combination of Calcium Chloride and Calcium Sulfate. I dose all water in the HWT, so all water is the same profile (I know some recommend adding these to the mash, but it seems like these additions have less impact than lactic acid on pH. Interested in hearing how others make their additions, but will try to focus on the lactic addition here)
- Ive been using Meussdoerffer Acidulated Malt (changed somewhat recently from the LHBS)
- My pH meter has been calibrated for accuracy within the past month, and stored in storage solution since
Im going to give the expected and actual (room temperature = 70F) post-mash and post-boil pH measurements. For the sake of simplicity, lets assume that Im using the spreadsheet correctly to calculate the expected pH correctly, and that Im making the correct additions according to the calculations. Ill break the batches into two categories
Lighter Beers where Acid Malt was Used
1. Saison: Target = 5.51, Post-Mash = 5.41, Post-Boil = 5.37 (the closest of the bunch)
2. ESB: Target = 5.48, Post-Mash = 5.19, Post=Boil = 5.16
Darker Beers where No Acid Malt Needed
1. Dark Mild: Target = 5.54, Post-Mash = 5.13, Post-Boil = 5.07, Finished Beer = 3.87 (boo)
2. Irish Stout: Target = 5.48, Post-Mash = 5.23, Post-Boil = 5.12
Some additional factors that may be useful to know:
- I use a Water/Grist ratio of 1.25 quarts per pound
- Typical mash time = 60 minutes
- I take my readings at the end of the mash (I know I should take them earlier and adjust, but Ive been lazy ). I will recirculate ~2 gallons in the mash before taking a reading
I know there are a lot of factors that go into pH, but my recipes seem to run the spectrum. Here are some things that Im going to try to isolate/test:
- Ive purchased new pH 4.0 and 7.0 solution. Mine is about three years old. Does this stuff go bad?
- I will recalibrate my pH meter
- Check to see if Mussedoerffer Acid Malt has a higher acid content than others? Not sure how to find this out
- For the ESB, Mild, and Stout, Ive been using a different base malt than usual (Crisp Gleneagles Maris Otter). Trying to figure out if this has a drastically different impact on pH than other Maris Otter (T. Fawcett, Muntons). Any thoughts?
- Im going to do a few small test batches with all base malt, a wort ~15 SRM, and a dark test at 40+ SRM
Some other questions. If you look at the info and see something obvious that Im doing wrong, that may be the best place to start
- Does anyone else use the EZ Water Calculator with good results?
- Which programs work best to calculate pH?
- Acid malt, lactic acid, or phosphoric acid? Any strong opinions for one over the others?
- When/How do you take initial mash pH readings? Ive read that the pH will settle within 10-15 minutes. Whats the quickest way to cool the sample to get a room temperature reading (freezer?)
Long email, so kudos to anyone still reading. Apologies for the lengthy post, but this has been kicking my ass the past few brew days. Thanks all.