adding salts to the sparge or kettle using bru n water

[aussie brewer]

is there a way to do this on bru n water? im brewing yoopers stout from ro water, will adding calcium chloride ,and gypsum to the sparge or kettle reduce the amount of pickling lime needed to reach a ph of 5.5 to 5.6? my graing are already mixed so I cant steep the roast malts.
cheers

 

[Silver_Is_Money]

Calcium containing minerals react with malt phosphates within the grist during the mash to liberate H+ and create acid which somewhat lowers the mash pH. Beyond the mash there is (essentially, presuming decent lautering) no grist present for this reaction to take place within, so there is no reduction in wort pH due to such late addition mineralization. Minerals added post the mash will still impact flavor however.

No matter when you add the deep roasted malts, their acidity will be liberated into the wort.

 

[ScrewyBrewer]

...will adding calcium chloride and gypsum to the sparge or kettle reduce the amount of pickling lime needed to reach a ph of 5.5 to 5.6?

My thoughts on the matter, presuming I understand the question correctly. Both calcium chloride and gypsum add flavor while lowering pH, as opposed to slaked lime which raises pH. If anything more slaked lime would be needed if more calcium chloride and gypsum were to be added.

 

[Big Monk]

is there a way to do this on bru n water? im brewing yoopers stout from ro water, will adding calcium chloride ,and gypsum to the sparge or kettle reduce the amount of pickling lime needed to reach a ph of 5.5 to 5.6? my graing are already mixed so I cant steep the roast malts.
cheers

The questions are as follows: If I add Ca and Mg minerals to the kettle (less pH drop in the mash), will it reduce the amount of base needed to bring the desired pH back up to what is quoted in the recipe? Can Bru'n Water do this?

Yes and Yes.

 

[ScrewyBrewer]

The questions are as follows: If I add Ca and Mg minerals to the kettle (less pH drop in the mash), will it reduce the amount of base needed to bring the desired pH back up to what is quoted in the recipe? Can Bru'n Water do this?

Yes and Yes.

Actually the question was "will adding calcium chloride and gypsum (which both lower mash pH) reduce the amount of slaked lime needed to raise the pH?"

 

[Big Monk]

Actually the question was "will adding calcium chloride and gypsum (which both lower mash pH) reduce the amount of slaked lime needed to raise the pH?"

It's the same question. Moving Ca minerals to the kettle makes for less reduction in pH which requires less base to get to the desired pH for the recipe.

I understand that slaked lime also has Ca but the contribution to pH (lowering effect) from the Ca will be overwhelmingly outweighed by the contribution to pH (raising effect) in total.

 

[ScrewyBrewer]

It's the same question. Moving Ca minerals to the kettle makes for less reduction in pH which requires less base to get to the desired pH for the recipe.

I understand that slaked lime also has Ca but the contribution to pH (lowering effect) from the Ca will be overwhelmingly outweighed by the contribution to pH (raising effect) in total.

Ahh, yes I see. The kettle instead of the mash tun. Completely misread that thanks.

 

[aussie brewer]

The questions are as follows: If I add Ca and Mg minerals to the kettle (less pH drop in the mash), will it reduce the amount of base needed to bring the desired pH back up to what is quoted in the recipe? Can Bru'n Water do this?

Yes and Yes.

View attachment 627954

Thanks Scotty, do I need the paid version to do this?

 

[Big Monk]

Thanks Scotty, do I need the paid version to do this?

I don’t think so but then again I haven’t seen a free version in a while.

 

[SoCal-Doug]

There is also a train of thought that says to treat the mash water for proper mash chemistry and pH, and run straight untreated RO or distilled for sparging (some will acidify the sparge water, most wont, not needed for a stout). Then do minor boil additions only if needed so the final desired beer chemistry and pH is met at post boil volume. And some feel that a boil pH being on the slightly higher side (5.6 to 5.8) is better for clarity (moot if you are doing a stout of course).

Sorry to throw another tangent into the mix. Happy brewing

 

[ScrewyBrewer]

It’s been years since I last treated sparge water. I’m sure it serves a purpose in some beer styles though the ales I sparge with RO water taste fine.