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Thanks for the data! I look forward to data from your earlier batches. Thanks for the data! If you know of any other brewers with similar data, it would be great if you could encourage them to add to this thread. Thanks, again! Also, thanks for the data! Similarly, if you know of any...

Short story: I am requesting that actual mash pH measurements (and relevant ancillary information) be posted in this thread. Motivation: A number of recent threads on this forum have been discussing the relative merits of various programs that predict mash pH. However, in order to assess and...

I believe the issue is a case of circular references that Excel cannot resolve. I've seen this issue in the free version 1.24, I believe.

Most excellent! Thanks! I'm trying to collect as much data like this in hopes of updating MpH. If anyone else out there has such data, I'd most appreciate it being posted. Perhaps a new thread for such measurements should be started? I do have a bit of data from some other sources, but I...

Vince, I see that you have posted experimental and predicted mash pH comparisons for two beers (and amber ale and a stout). Do you have any other experimental data that can be compared with predictions? Cheers! -dmr

Curious thread. FWIW (and admittedly it's not much), the new version of MpH (not yet released) predicts pH values of 5.683 and 5.474 for scenarios 2 and 3, respectively. Or do we? I imagine that the various calculators will significantly diverge when the RA of the water changes from a value...

By balancing cations and anions, I come up with an alkalinity (as CaCO3) of 27 ppm, which translates into 32.9 ppm HCO3-, assuming negligible CO3-. Cheers!

The following is my understanding of BrunWater's (BW's) calculations of distilled-water mash pH. BrunWater (in essence) calculates distilled-water pH using pH = 5.75 - (0.17/R) Sum_i (f_i * A_i), where R is the mash thickness (liters / kg), f_i is the fraction of malt i in the mash, and A_i...

Indeed, the algorithm is empirical. The equations utilized in the algorithm are largely based on equations that can be found in Kai Troester's 2009 paper The effect of brewing water and grist composition on the pH of the mash. These equations are extensively discussed in the two papers A...

Apologies for taking so long to get back to you. I have responded to both of your messages. Thanks again!

This is a conclusion I came to a long time ago (See Sec. 6.2 of my paper "A Homebrewing Perspective on Mash PH II: Water", which can be found on my blog). BTW, you all may be interested in my latest paper "A Homebrewing Perspective on Mash pH III: Distilled-Water pH and Buffering Capacity of...

I've done two estimations of mash pH for you grain bill, both of which give a pH significantly above 5.0. One estimation (5.49) uses an empirical calculator (similar to BW) while my other estimation (5.47) is directly based on distilled water pH and buffering capacity values for your grains...

No one mash pH calculator is going to be correct for every grist/salt/acid combination. I ran your data through both Brewer's Friend and MpH. These two calculators estimate mash pH values of 5.43 and 5.48, respectively. Cheers!

I know of one other calculator: MpH Water Calculator, which available at Homebrewingphysics.blogspot.com.

If not user error, then there must be a bug in the version of Brun Water you are using. The two free versions I have (1.17b and 1.18) both give reasonable results. Cheers.

I input your data into both MpH Water Calculator and BrunWater (BW) versions 1.17b and 1.18. In my experience MpH gives predictions close to Brewer's Friend, while Brun Water typically predicts slightly lower pH. Brunwater 1.18 handles dark roasted grains differently than earlier versions of...

I was wondering about these two data sets. Did Joe Walts make the measurements on these two malts, or did you? I could not figure this out, given your remarks above. TIA.

If you prefer a spreadsheet rather than an online calculator, you might want to try MpH Water Calculator v3.0, which you can find here. While the model for predicting pH is different than either BrunWater or the Brewer's Friend Calculator, its pH predictions are often quite close to those of...

You are indeed (at least partly) correct about the discrepancies as being due to how the different calculators handle wheat malt. Both MpH (my spreadsheet) and EZ Water predict wheat malt as having a higher distilled-water pH that typical pale (barley) malt. This aspect of these two...

Here is another mash pH predictor for your arsenal, MpH Water Calculator, available at http://homebrewingphysics.blogspot.com The equations that the calculator uses are based on an extensive analysis (described in two papers on the same site) of Kai Troester's extensive data. Like most other...