Guys I have been trying to get this recipe together for a Stone Milk Stout Clone but my pH keeps coming out close or below 5.0. How can I get more pH into the mash to help with conversions. Below is the recipe with mineral additions calced from BnW 5. My water in Chicago has the following properties - 7.8pH, Ca 36.3, Mg 12.2, Na 8.5, HCO3 123.7, CO3 0.5, SO4 25.5, Cl 14.3. If adjustments need to me made to some of the dark roasted grains this can be done. Just looking to see what the masses have for ideas. Thanks
Recipe Specifications
--------------------------
Boil Size: 8.77 gal
Post Boil Volume: 6.77 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.080 SG
Estimated Color: 46.3 SRM
Estimated IBU: 38.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.1 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU Volume
8.63 gal HOME Water 1 - -
1.10 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - -
1.10 g Salt (Mash) Water Agent 3 - -
0.50 g Baking Soda (Mash) Water Agent 4 - -
0.30 g Calcium Chloride (Mash) Water Agent 5 - -
9 lbs 11.7 oz Pale Malt (Malteurop 2-Row) (1.8 SRM) Grain 6 56.9 % 0.76 gal
1 lbs 7.8 oz Roasted Barley (300.0 SRM) Grain 7 8.7 % 0.12 gal
1 lbs 4.1 oz Chocolate Malt (350.0 SRM) Grain 8 7.3 % 0.10 gal
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9 5.6 % 0.07 gal
14.9 oz Munich Malt - 10L (10.0 SRM) Grain 10 5.4 % 0.07 gal
13.1 oz Barley, Flaked (1.7 SRM) Grain 11 4.8 % 0.06 gal
9.8 oz Oats, Flaked (1.0 SRM) Grain 12 3.6 % 0.05 gal
1.20 g Gypsum (Calcium Sulfate) (Sparge) Water Agent 13 - -
1.20 g Salt (Sparge) Water Agent 14 - -
0.50 g Baking Soda (Sparge) Water Agent 15 - -
0.30 g Calcium Chloride (Sparge) Water Agent 16 - -
1.05 oz Magnum [12.00 %] - Boil 60.0 min Hop 17 33.2 IBUs -
1.05 oz East Kent Goldings (EKG) [5.00 %] - Boil 10.0 mi Hop 18 5.1 IBUs -
1 lbs 5.3 oz Milk Sugar (Lactose) [Boil] [Boil for 10 min](0. Sugar 19 7.8 % 0.11 gal
Recipe Specifications
--------------------------
Boil Size: 8.77 gal
Post Boil Volume: 6.77 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.080 SG
Estimated Color: 46.3 SRM
Estimated IBU: 38.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.1 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU Volume
8.63 gal HOME Water 1 - -
1.10 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - -
1.10 g Salt (Mash) Water Agent 3 - -
0.50 g Baking Soda (Mash) Water Agent 4 - -
0.30 g Calcium Chloride (Mash) Water Agent 5 - -
9 lbs 11.7 oz Pale Malt (Malteurop 2-Row) (1.8 SRM) Grain 6 56.9 % 0.76 gal
1 lbs 7.8 oz Roasted Barley (300.0 SRM) Grain 7 8.7 % 0.12 gal
1 lbs 4.1 oz Chocolate Malt (350.0 SRM) Grain 8 7.3 % 0.10 gal
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9 5.6 % 0.07 gal
14.9 oz Munich Malt - 10L (10.0 SRM) Grain 10 5.4 % 0.07 gal
13.1 oz Barley, Flaked (1.7 SRM) Grain 11 4.8 % 0.06 gal
9.8 oz Oats, Flaked (1.0 SRM) Grain 12 3.6 % 0.05 gal
1.20 g Gypsum (Calcium Sulfate) (Sparge) Water Agent 13 - -
1.20 g Salt (Sparge) Water Agent 14 - -
0.50 g Baking Soda (Sparge) Water Agent 15 - -
0.30 g Calcium Chloride (Sparge) Water Agent 16 - -
1.05 oz Magnum [12.00 %] - Boil 60.0 min Hop 17 33.2 IBUs -
1.05 oz East Kent Goldings (EKG) [5.00 %] - Boil 10.0 mi Hop 18 5.1 IBUs -
1 lbs 5.3 oz Milk Sugar (Lactose) [Boil] [Boil for 10 min](0. Sugar 19 7.8 % 0.11 gal