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One means to express how immovable a buffered grist pH is in the face of DI water dilution is to consider that to move a 5 Kg. grist with a DI_pH of 5.701 and a BC of 34 mEq/Kg_pH which is being mashed in DI water to pH 5.40 requires the addition of nominally (without factoring in the DI mash...

Let's take the case of 5 gallons of DI water which has been acidified with HCl to a starting pH of 5.4. 10^-5.4 = 0.000003981 molar in H+ ions Now if we double this to 10 gallons with distilled water we cut the H+ ions in half, achieving 0.0000019905 molar in H+ water. Now we convert back to...

For the case of doubling the volume of water via adding distilled water in the face of near zero buffering (sans for the H+ ions required whereby for the initial body of water, before doubling, to reside at around 5.2-5.6 pH) one witnesses a pH rise of 0.3 pH points. One would need to dilute...

About all you can do is ask Ward Labs to re-test it, explaining that they didn't get a good mEq/L cation/anion check the first time around. I seem to recall that someone on the forum relatively recently (perhaps ~6 months ago) got Ward Labs to review and fix this very issue for them at no...

This may or may not initially matter to you, but your chosen water profile does not exhibit a very good Cation and Anion mEq/L balance. The only problem in this is that it means the profile will be impossible to achieve in the real world. That aside, the general procedure is to adjust the...

It clearly makes sense to model Caramel/Crystal malts separately.

I believe (subject to correction) that the general trend is for malted grains to exhibit lower pHDI and higher BC vs. the same grain when unmalted.

A 100% Malted Oat based Congress Mash (I.E., Mashed in DI water) has a mean pH of 5.9. (page 412, lower right) A chart within the same source shows three varieties of malted Oats spanning 5.88 to 5.99 pH_DI. So 'perhaps' ~5.93 is a valid 'nominal'...

Only one way to find out. Brew the exact same Pils (or thereabouts) type recipe 3 times. 1) Well Water straight up sans for alkalinity adjustment plus mash pH adjustment 2) 50/50 RO and Well with alkalinity adjustment plus mash pH adjustment 3) Straight RO with added minerals and mash pH...

Per Ward Labs my well waters Alkalinity is 377 ppm and my bicarb is 458 ppm but my well waters pH is a highly neutral 7.7. Your well waters Alkalinity is much lower at 226 ppm and your waters pH is a bit higher at 8.3. This shows that there is little correlation between a waters pH and its...

One batch to try it and see how it turns out is not likely to bring about the end of the world. But for a lighter colored beer (at least, if not also for mid to dark as well) you will seriously need to knock down that Alkalinity. The Alkalinity is far more of a problem issue than your other...

The acid I've suggested is only enough to treat the Alkalinity of the water. It is not factoring in any additional acidity which might (or might not) be required for mash pH adjustment. I'm not shocked by your mineralization. My well water has up to 3 times your mineralization, and I've...

If you have any 85% Phosphoric Acid, the equivalent acid addition would be ~10.3 mL for each 10 gallons.

I would probably toss 140 mL of 10% Phosphoric Acid into each 10 gallons of this water and then brew with it as is for at least a single batch just to see if the result is satisfactory.

Guided by some older peer reviewed brewing literature of yore, I've generally been of the understanding that ones Wort should be adjusted to within the range of pH 5.0 to pH 5.2 post boil and cooling whereby to assist the yeast in achieving their own chosen optimal final post fermentation pH...

Additionally as to general MME instruction, under the "Malt/Grain Classification (drop down)" column, if a malt or grain or other adjunct finds no match to a "categorized" classification, it's best to presume the entry for it to be selected as "Not Categorized" (which results in a blank field...

I recall where AJ deLange once commented that while giving speeches on this subject to professional brewers he casually asked for raised hands with regard to those who attempt to apply active mash pH adjustment via computation, and generally only a smattering of hands went up. He stated that...

The work of Roger Barth and Ramaaz Zaman has essentially killed any viably efficacious use for the merely derivative value that Kolbach called RA (Residual Alkalinity), at least within the mash proper.

Kai Troester (Braukaiser) observed that extant BC (buffering coefficient or capacity) data is derived in what is referred to as a "Congress Mash" utilizing pulverized malts and unmalted grains. He further observed that for grains that were crushed to various real world mill gaps that are nowhere...

Another shocker is that at least one highly popular brewing software package (which merely incorporates a subset of mash pH prediction among the multiplicity of sizzle options) is displacing/replacing their sound Riffe math model based mash pH prediction groundwork with the option of selecting a...