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If bowling balls all weighed the same, and two red bowling balls were hidden in a pile of 999,998 blue bowling balls the pile would be 2 ppm in red bowling balls.

No! ppm merely means "parts per million parts", and on a strictly weight per unit weight basis no less. That is why ppm only sort of follows along with mg/L. I wish ppm would fade into the sunset. As opposed to ppm, mg/L is a weight to unit volume measure. Weight to weight does not equal...

Brulosophy has (time and time again) verified by undertaking actual triangle taste tests that much of what we are being taught by what are effectively home brewers who have gone upscale is indeed snake oil. I prefer to read many decades old papers written by real brewing scientists of yore who...

No, it is not a typo mistake. It is a representation as to the analytically assessed mineral content within the malts. There is no water involved here. Only Kg.'s of dry malts...

Many of the minerals inherent within malts are chemically (or molecularly) bound and will not transition to the Wort. I don't believe there is any potentially valid means of predicting what will remain bound and go out with the spent grist, and what will be freed to ionically enter the Wort.

Brulosophy has shown several times now that blind testers can't generally tell one mineral profile from another, until extremes occur (at least). And (say what you will) I believe their findings to reflect reality. This said, please do not turn this into another of the hundreds of Brulosophy...

I'm not sure as to what you're asking.

Adding to the above... We can generalize that there are two 'main' brewing categories (or methodologies). Category 1) Mash and Sparge (wherein ~60% of total brewing water typically goes into the mash, and ~40% is used to sparge) Category 2) No sparge. (wherein the mash takes place within 100%...

There is no such thing as "recommended" mineralization in my book. But then I don't sell books. I think about mineral profiles rather a lot like I think of voodoo or magic or snake oil. After the acid addition your water will have about 16 mg/L (nominal ppm) of remaining Alkalinity.

1) 1.25 ounces of Acid Malt ~= 1 mL of 88% Lactic Acid, but Acidulated is only usable within the mash. You will still need to acidify your sparge water whereby to reduce its alkalinity. 2) Both CaCl and CaSO4 add to the waters hardness.

For each 5 gallons of your Ward Labs tested water (both for mash and sparge) I would add: 1.80 grams of Gypsum 1.50 grams of fresh/anhydrous Calcium Chloride (or 2 grams of the dihydride form) 4 mL of 88% Lactic Acid, or 43 mL of 10% Phosphoric Acid

https://nopr.niscpr.res.in/bitstream/123456789/34294/1/IJTK%2015%283%29%20500-502.pdf

pH strips are close to useless. And generally they read low.

The scant number of available mEq/Kg.pH (BC) values for malts, etc... are all lab derived from pulverized malts. If you are not similarly mashing with pulverized malts, just as for deliverable sugars, deliverable mEq's will be less for typically mill gap crushed malts than for pulverized malts...

This suddenly reminded me of a time a few years back when a guy posted that he just realized he had mistakenly added an unwanted pound of Acid Malt to his now mashing grist, and he was asking what could be done rapidly to alleviate the mistake. I'm not one to advise adding a whopper load of...

Brewfather (as for many others) is perhaps looking at all of a recipes various of grist components (with respect to their potential for acid and/or base release within the mash) as if the grist has been fully pulverized. This is a (if not the) major defect in a lot of mash pH assistant...

Yes, unfortunately base malts can have a high degree of mEq unpredictability. By type. By growing region. By year grown. By lot. By regional weather conditions. By soil analysis. Etc....

To bring 1 Lb. of 'nominal' Acid Malt to ~pH 5.40 under the above defined brewing conditions requires the addition of ~147 mEq of a base. Baking Soda is ~ 10.7 mEq/gram in the vicinity of pH 5.4. ~147/~10.7 = ~13.7 grams of Baking Soda.

Ca++ reacting with Malt Phosphates to liberate H+ ions as stated in post #4.

When you finally add the late addition roasted malts back in you are acidifying your tail end of the mash Wort, likely without realizing it. Mash pH is best read at mash completion, and not before. And you are not getting the full flavor impact of the dark malts you paid for. Less return on...