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Malt's ballpark mEq requirements by the pound for the conditions of no-sparge, and 8 mg/L Alkalinity, and 75 mg/L Ca++ ion, and a 0.032" mill gap crush, and a Target Mash pH of 5.40. Pilsner Malt: 3.5 mEq/Lb. (as Acid) Pale Malt: 3.0 mEq/Lb. (as Acid) Brewer's Malt: 1.5 mEq/Lb. (as Acid) Light...

Mash Made Easy version 11.40 is now available for free download in both USA and fully Metric versions. Changes since version 11.30: 1) Per the recent request of one of our valued HBT members I've changed the apparently somewhat confusing "Not Categorized" Malt/Grain Classification drop down...

For Whirlpool Temperature in degrees C: IBU Reduction Factor C. degrees = (2.39*10^11*2.71828182846^-(9773/(Temperature+273.15)))*1/1.009231744 For Whirlpool Temperature in degrees F: IBU Reduction Factor F. degrees =...

Who among us actually believes in the mystique of what I generally refer to as canned (aka, published or made public by any means) "Water Profiles" as to their power to transform beer (or beer styles) from mediocre to delicious? Personally, I've made beer recipes that were CaCl2 forward, and...

For Ward Labs reports only, please report the result of the highlighted division. Total Hardness, CaCO3 ÷ Total Dissolved Solids (TDS) Est, ppm = Then also please report whether your Ward Labs report is for Tap or Well Water. Note: Please do not participate in this experiment if your Ward...

Meaning here hard values for pHDI and BC, leading (via computation) to hard mEq/Kg_pH acidity valuations. 1) Mainly because "HARD" data for 99+% of these "specific" grains and flakes, and adjuncts, etc... simply and factually doesn't exist. 2) What scant data does exist, when plotted, looks...

What if it is nominally "presumed" (as in speculatively presumed) that a ballpark typical naturally derived source water has within it a ballpark 150 ppm (mg/L) of Alkalinity (as CaCO3), and also thereby, a ballpark 180 ppm of Bicarbonate ion? And what if one starts from this nominal ballpark...

For natural water of pH 4.30: Water's pH = 6.40 + log(mol fraction ratio of HCO3- to H2CO3) 4.30 pH = 6.40 + log(mol fraction of HCO3- to H2CO3) -2.10 = log(mol fraction of HCO3- to H2CO3) 10^-2.10 = mol fraction of HCO3- to H2CO3 mol fraction of HCO3- = 0.00794 x 100 = 0.794% mol fraction...

In the USA 1,000,000 ppm / 17.1181 US grains/ppm = 58,417.7 grains 58,417.7 grains / 15.43236 grains/gram = 3,785.4 grams 3,785.4 grams / 453.6 grams/pound = 8.345 pounds 8.345 pounds = the weight of 1 USA gallon of water In the UK 1,000,000 ppm / 14.2538 UK grains/ppm = 70,156.73 grains...

Acid Malt (typical) ~= 0.323 mEq/gram Acid Malt (typical) ~= 9.16 mEq/ounce This compares to (again, specifically for pH 5.40): 88% Lactic Acid = 11.451 mEq/mL 80% Lactic Acid = 10.246 mEq/mL 10% Phosphoric Acid = 1.0903 mEq/mL 30% Phosphoric Acid = 3.667 mEq/mL 75% Phosphoric Acid = 12.262...

Mash Made Easy version 11.30 is now available for download on my website in both USA and fully Metric editions. Change since version 11.20 (and earlier, potentially extending backwards all the way to version 10.00): Major fix correcting the internally computed BC (Buffering Capacity) for...

Change made since version 11.10: Slightly lowered the DIpH (deionized water Mash pH) values for all "Non Categorized" malted and unmalted grains, thereby moderately increasing all of their respective 'Malt Acidities'. NOTE: If a grist entry component does not correspond to any specific...

NOTE: The instructions seen below were initially embedded within another thread that did not involve MME. Therefore I believe that they warrant their own thread, so I'm duplicating them here with minor additions for better clarification: For 'Mash Made Easy' the steps required are rather...

In another current thread there is a concern that Mash pH prediction should be measurably different with changes in mash thickness (mash water volume). This is in direct response to that question. For the case of Mashing in 15L of Distilled water vs. Mashing in 30L of Distilled Water: 1)...

'Mash Made Easy' version 11.10 has been placed onto my website for free download in both USA and fully Metric unit varieties. The free version is complete. There is no pay version. Changes from previous version 11.00: -------------------------------------------------- 1) Fixed an issue...

As retail AMS (known commercially as CRS) is only available (to my knowledge) within the UK, I offer (with due trepidation and warning) this method whereby to make a 1 Liter volume of what should (see disclaimer) be a functional equivalent. HAZARD WARNINGS & CAUTION: Only undertake this...

Mash Made Easy version 10.90 is now available as a free download on my website in both Standard/US and the fully Metric editions. Changes since version 10.85: 1) Corrects and improves upon internal BC (Buffering Capacity) computation for malts/grains which have pHDI's of less than 5.40, and...

... whereby malts/grains with zero diastatic power can not be stand alone mashed so as to reliably assess either their pHDI or their BC. Let's begin: (bear with me, as this is a long one) 1st: Establish the BC for a 'Standard Candle' base malt: Let's use the example of a Pale Malt as our...

https://www.cdc.gov/disasters/bleach.html Quoting this CDC source: Note carefully that the only recommendation for rinsing takes place before sanitizing with bleach. CAUTION: I would not personally consider attempting this with any chlorine bleach that had ANY ingredients other than sodium...

With due apology for the recent rash of rapid fire revisions, as often happens when I get an idea, and try to best offer it to my users, a light finally went off in my head which greatly simplified the task of targeting a desired 'Knockout pH' with a single acid or base addition (most likely...