Yet more evidence that commercial brewers do not mash at 5.2 to 5.6 pH ... | Page 11 | HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Homebrew Talk

Help Support Homebrew Talk by donating:

  1. Win a Brew Kettle or Ferm Tank from Delta Brewing Systems!
    Dismiss Notice
  2. We have a new forum and it needs your help! Homebrewing Deals is a forum to post whatever deals and specials you find that other homebrewers might value! Includes coupon layering, Craigslist finds, eBay finds, Amazon specials, etc.
    Dismiss Notice
Win a Brew Kettle or Ferm Tank from Delta Brewing Systems! Homebrewing Deals

Yet more evidence that commercial brewers do not mash at 5.2 to 5.6 pH ...

Discussion in 'Brew Science' started by Silver_Is_Money, Nov 4, 2019.

Page 11 of 11

 

  1. Silver_Is_Money

    Larry Sayre, Developer of 'Mash Made Easy'

    Posted Jan 14, 2020
    Per the book their calcium is 82 ppm, Sulfate is 32 ppm, and Chloride is 17 ppm. Bicarbonate is 240 ppm. Magnesium is 10 ppm. Sodium is 6 ppm.

    The bicarb would indicate alkalinity at around 196 ppm (vs. 160 ppm, which was off the top of my head). The book does confirm that they mash at 5.8-5.9 pH.
     
    Last edited: Jan 14, 2020
    + Quote Reply
  2. dmtaylor

    Lord Idiot the Lazy  

    Posted Jan 14, 2020
    Sounds like a need for decoction!
     
    + Quote Reply
  3. Die_Beerery

    Well-Known Member

    Posted Jan 14, 2020
    I can pretty much guarantee there isn't a malt that has a gelat temp above 153. However, yes, decoction would negate that proposed madness!
     
    + Quote Reply
Page 11 of 11
Draft saved Draft deleted

Share This Page

Group Builder