Announcing 'Mash Made Easy', a mash pH adjustment assistant

[SanPancho]

gonna try it out and see if i can get more accurate control of ph. Thx

 

[Silver_Is_Money]

Announcing the launch of my latest 7/1/18 revision, 'Mash Made Easy' version 1.50.

This version corrects for and accounts for the small amount of additional acid required to move a recipes pure (DI, Distilled, or RO) strike water to the target mash pH range. Full credit for my awareness of this requirement goes to A.J. DeLange. Earlier editions moved the grist to the mash target pH, and also accounted for any/all present alkalinity (bicarbonate) within the strike water, but assumed (incorrectly) that pure strike water itself did not also require some small level of acidification. And since even water with minerals and alkalinity present has pure water as its foundation, the small acidification adjustment made by this revision impact all sources of strike water. For most average home brewers typical small batch sizes this correction is only on the order of roughly 2%, but as A.J. advised, even a 2% improvement in mash pH targeting accuracy is beneficial, and as batch sizes go up, the magnitude of this correction becomes more pronounced and critical.

The new version 1.50 update can be downloaded for free at the below listed website. All 'MME' users (standard and metric) are advised to transition to this latest revision.

 

[Bigdaddyale]

https://mashmadeeasy.yolasite.com/

 

[oldwhiskers]

On the grain classification column, what about an option for acid malt. This way it could show you the results of a recipe that uses acid malt for flavoring such as BierMuncher's Ode to Arthur Irish Stout recipe. I realize without it, the spreadsheet calculates the needed acid malt for pH adjustment.

 

[Silver_Is_Money]

On the grain classification column, what about an option for acid malt. This way it could show you the results of a recipe that uses acid malt for flavoring such as BierMuncher's Ode to Arthur Irish Stout recipe. I realize without it, the spreadsheet calculates the needed acid malt for pH adjustment.

I will consider this as a potential modification for a future update. Are you willing to share this recipe, including grist components weights, strike water quantity, strike water analyticals, mineralization, and your required caustic addition (of choice) to mash at a pH of lets say 5.5?

Edit: PM me for a temporary work-around that you can use.

 

[oldwhiskers]

I am out of pocket for today, I can provide the info tonight.

 

[Silver_Is_Money]

Announcing the launch of my latest version 1.60 edition of 'Mash Made Easy', in both standard and metric.

This version makes a radical change to the impact of strike (mash) water mineralization upon downward pH shift. It resolves a major error (as presently being discussed over on the 'Brewing Science' forum) in previous versions of Mash Made Easy, as well as several other programmers renditions of similar software, whereby formerly a change in the volume of the strike water incorrectly made a noticeable change to the pH shift due to added minerals in the mash, but as of version 1.60 the pH shift impact of a fixed quantity of minerals added to the strike water is not altered by changes (increases or decreases) in the volume of the strike water. Mineral ppm's change as mash water volume is altered, but the pH impact does not change unless your mineral quantities added to the mash are altered.

All users of version 1.50 or earlier are requested to make the upgrade to Mash Made Easy version 1.60, which is to be found at the web address listed below.

 

[raysmithtx]

I like it. Nice and simple but I do have a question. Are you figuring the Calcium Chloride to be 100%? The reason I ask is I have diluted my CaCl to be 13% to be easier to measure and dispense and will need to alter the amount to compensate. Thanks for the work on this.

 

[Silver_Is_Money]

I like it. Nice and simple but I do have a question. Are you figuring the Calcium Chloride to be 100%? The reason I ask is I have diluted my CaCl to be 13% to be easier to measure and dispense and will need to alter the amount to compensate. Thanks for the work on this.

Calcium Chloride additions in Mash Made Easy are for prills (tiny pellets, the standard dry form of CaCl2) and represent CaCl2 which is in the dihydrate state. CaCl2.2H2O

 

[Silver_Is_Money]

Announcing the launch of 'Mash Made Easy' version 1.65, in both standard and metric editions.

I discovered a bug which was corrupting the impact of alkalinity and also of baking soda for the specific case wherein a buffering factor of any value other than 32 was selected. In previous versions of MME this bug did not materialize as long as buffering was left at its default value of 32, but when I changed the default to 45 for yesterdays release of version 1.60 I subsequently (post the release) noticed and repaired this bug. Previously (and with due apology) this bug had gone completely unnoticed by me since in editions prior to version 1.60 I had rarely (if ever) changed the buffer value from its old default value of 32 in my personal use of my spreadsheet. This buffer now properly impacts only the degree of the downward pH shift which is related to calcium and magnesium additions made to the mash water.

All users are strongly advised to transition to version 1.65, which can be downloaded at the web link seen below. As always, 'Mash Made Easy' is a free spreadsheet program for mash pH adjustment assistance.

 

[Big Monk]

Announcing the launch of 'Mash Made Easy' version 1.65, in both standard and metric editions.

I discovered a bug which was corrupting the impact of alkalinity and also of baking soda for the specific case wherein a buffering factor of any value other than 32 was selected. In previous versions of MME this bug did not materialize as long as buffering was left at its default value of 32, but when I changed the default to 45 for yesterdays release of version 1.60 I subsequently (post the release) noticed and repaired this bug. Previously (and with due apology) this bug had gone completely unnoticed by me since in editions prior to version 1.60 I had rarely (if ever) changed the buffer value from its old default value of 32 in my personal use of my spreadsheet. This buffer now properly impacts only the degree of the downward pH shift which is related to calcium and magnesium additions made to the mash water.

All users are strongly advised to transition to version 1.65, which can be downloaded at the web link seen below. As always, 'Mash Made Easy' is a free spreadsheet program for mash pH adjustment assistance.

I'm curious about the change in Buffering Capacity. Isn't your new default the number associated more with pulverized grain rather than standard coarser crush?

 

[Silver_Is_Money]

I recently transitioned from a braid to a bag, but I guess calling it the "default" is merely my means of notifying people that when they download the spreadsheet this field will come to them set to 45 rather than 32. Sort of a heads-up. What better terminology might I have applied here?

But the switch is also there because, as A.J. Delange often states, the entire Kolbach issue is still in doubt, so allowing for this, one has the flexibility to alter the degree of downward shift noticed for mineralization in order to side more with A.J. in his opinion that the actual downward pH shift effect is not as dramatic as once thought. Higher buffer values impart lower downward pH shifts.

 

[Big Monk]

I recently transitioned from a braid to a bag, but I guess calling it the "default" is merely my means of notifying people that when they download the spreadsheet this field will come to them set to 45 rather than 32. Sort of a heads-up. What better terminology might I have applied here?

But the switch is also there because, as A.J. Delange often states, the entire Kolbach issue is still in doubt, so allowing for this, one has the flexibility to alter the degree of downward shift noticed for mineralization in order to side more with A.J. in his opinion that the actual downward pH shift effect is not as dramatic as once thought. Higher buffer values impart lower downward pH shifts.

From a recent email exchange with D.M. Riffe:

"Pulverized grains with a color rating of < 4 °L have an average buffering capacity of ~ 48 mEq/kg (when normalized to deLange's data). However, Kai Troester's research indicates that for a typical crush, the buffering capacity is ~ 73% of that, implying a buffering capacity of ~ 35 mEq/kg in a typical brewing situation."

Just an FYI. How would you describe your crush?

 

[Silver_Is_Money]

Just an FYI. How would you describe your crush?

With the bag I could likely go much finer, but for now I'm gaping at 0.032".

 

[Big Monk]

With the bag I could likely go much finer, but for now I'm gaping at 0.032".

That's fine, but certainly not "pulverized" like discussed in the exchange between Riffe and I. YMMV. Just wanted to give you a heads up.

 

[Silver_Is_Money]

Announcing the release of 'Mash Made Easy' version 2.00, in both standard and metric formats.

Before I get into the features that demanded a transition from series 1 to series 2, first I must apologize for such rapid fire revision releases. In conjunction with ongoing discussions over on the 'Brew Science' forum, I've been squashing bugs in 'MME' rather rapidly, and since I want you to be using the best version available at any given time, I have been rushing out revisions. But after I sat back and reviewed the consequences of the series of fixes, I noticed that 'MME' was no longer giving reasonable output for darker recipes. The problem, which manifested itself ever more pronouncedly as recipe color darkened, turned out to be in the way I was computing the overall aggregate grists nominal DI_pH (deionized water mash pH). pH is a logarithmic scale, base 10. The transition to logarithmic pH reduction required essentially a new heart (or engine) for 'MME'. It turns out in the end that the really dark malts are well more acidic than I had initially assumed. If you brew predominantly lighter colored beers, you may not notice much (if any) change, but if you brew dark beers, you will indeed notice the change.

So here are the changes that warrant a jump in version number from 1.XX to 2.00.:

1) Logarithmic pH reduction properly attributes more acidity to darker malts. And well more to the very darkest of malts (with a catch as seen just below).
2) In reviewing my on hand DI_pH data for roasted malts, I discovered something huge that may potentially have gone unnoticed by anyone before, with this being that deep roasted malted grains become progressively well more acidic as their color darkens, as opposed to unmalted deep roasted grains holding to a very tight range of DI_pH values that is effectively a fixed value with respect to acidity (and DI_pH). This radical change in perspective demands that the dark roasted malts be separated into two distinct categories, so the single former "Dark Roasted" class has been eliminated, and replaced with "Roasted Malt" (the one that grows in acidity as malt color darkens), and "Roasted Barley" (the one that does not grow in acidity as grain color darkens). NOTE: If you cut and paste recipes from earlier 1.XX versions to 2.00, you will notice that the downstream data is missing for "Deep Roasted", and output is radically corrupted. Your easy fix for this will be to enter the malt class selector in column 'B' and select either "Roasted Malt" or "Roasted Barley" (as required by your malt/grain). When the fields to the right for both DI_pH and mineral adjusted pH re-populate for this malt/grain you will have fully resolved the problem.
3) Where formerly 'MME' attempted to assign a range of DI_pH values to your batches predominant base malt of Lovibond color 3L or less (EBC 6.5 or less) by type of region, it now does so far more properly by offering you the actual range of DI_pH values anticipated for your predominant base malt. If this is confusing simply accept the default. This drop down selector is located in the lower right hand corner of the spreadsheets main page.

I'm about mentally burned out from coding for awhile, so this revision will stand until or unless end user reports flag bugs.

All users are strongly advised to transition to version 2.00, which makes radical changes and corrections (including a few not discussed above), and can be downloaded at the web link seen below. As always, 'Mash Made Easy' is a free spreadsheet program for mash pH adjustment assistance.

 

[Silver_Is_Money]

Announcing the release of 'Mash Made Easy' version 2.10, in both standard and metric formats.

OK, I just couldn't avoid adding things to 'MME', even though I stated above that I was done messing with it for awhile. Forum member 'oldwhiskers' had asked (somewhere above) if I could add 'Acid Malt' as a selectable malt choice within the "drop downs", and with version 2.10 I have done this. It isn't quite as precise as the values seen in the standard acidification choices section, and it (currently) does not respond to changes within the "% concentration" field (remaining fixed at the default of 3%, which is the value I currently prefer), but it should be close enough for Government work (as they say).

I've also took the liberty to bump the acidity up a bit for the "Caramel/Crystal" group, via correcting for its DI_pH slope after reviewing more DI_pH data for this malt class. Effectively reverting this entire class of malts back to an older model for acidity, while simultaneously correcting for the acid value of crystal malts in the extremes of the 150-220 Lovibond color range at the same time. And making the entire range of this malt classes Lovibond colors fit better to available data.

***All users should move to version 2.10, which is free, and available at the below listed website.***

 

[SteveH aka shetc]

For Mash Made Easy V_2.10 Metric, where do I enter the amount of lactic acid required to reach the Desired Target Mash pH?

 

[Big Monk]

For Mash Made Easy V_2.10 Metric, where do I enter the amount of lactic acid required to reach the Desired Target Mash pH?

You don’t, it calculates it for you. It’s the reverse of what you are probably used to: you enter target pH and it tells you what to add to reach it.

 

[Silver_Is_Money]

Bingo! Thanks RPIScotty. It's one of the features that make it easy.

 

[SteveH aka shetc]

Doh, I see that now. If the source water is RO, what would the suggested default values be for that on the water tab?

 

[Silver_Is_Money]

Doh, I see that now. If the source water is RO, what would the suggested default values be for that on the water tab?

If its good quality RO, you can get by with all zeros. For a bit more questionable RO you can go with 10-15 ppm alkalinity, and balance it on the other side with a smidge of cations. If it was softenned before going through the RO unit, the cations will be mainly sodium (Na). If not then it will have a few ppm Ca and perhaps a fraction of a ppm Mg also.

 

[SteveH aka shetc]

I buy my RO water from a well-maintained machine at the local Whole Foods. TDS has always measured at 15 PPM or lower so I guess I will use zeros. So I took the mineral #s I used for a full volume BIAB that I did the other day, and put them in the MME:

The suggested amount of lactic acid (2.92 ml) is over twice the amount that was required to reach 5.33 pH (1.3 ml). I measured the pH after a very thorough stirring and after about 8 mins of mash time.

 

[Silver_Is_Money]

Rahr 2-Row is often considered to be more acidic than most. Try changing your base malt selector to the 5.63 to 5.68 DI_pH setting. That will get you a bit more in the ballpark. You can also try changing the buffer value to read 32 rather than 45. Mash Made Easy is adjustable to your needs.

As a last resort you can apply a manual DI_pH override to the Rahr.

Some years ago it went around that Rahr 2-Row had a DI pH of about 5.5 to 5.55. But that was years ago, and may not apply to the current Rahr 2-Row.

But remember that software such as this is intended to get you only in the ballpark. That is why I generally set a mash pH target of 5.4, with the hope that my software will get me within 0.2 of the target, and thus keep me in the acceptable pH range. Never assume that software such as this will hit the nail on the head every time. My advice is to trust your own measurements as opposed to any of such software.

 

[Silver_Is_Money]

Try as I may I was not able to get my copy to give lactic acid results as high as yours did, so I'm a bit confused as to what might be happening. Here is what I get simply by changing the DI_pH range for the Rahr via the lower right hand selector as I mentioned above. And if I change the buffer value to 32 the required acidity addition for 88% Lactic Acid is even lower than seen here, at only 1.15 mL. Do my input values match yours across the board?

 

[SteveH aka shetc]

Try as I may I was not able to get my copy to give lactic acid results as high as yours did, so I'm a bit confused as to what might be happening. Here is what I get simply by changing the DI_pH range for the Rahr via the lower right hand selector as I mentioned above. And if I change the buffer value to 32 the required acidity addition for 88% Lactic Acid is even lower than seen here, at only 1.15 mL. Do my input values match yours across the board?

View attachment 579270

17.7 anticipated liters to fermenter?

 

[Silver_Is_Money]

17.7 anticipated liters to fermenter?

That only impacts the predicted color of the beer.

 

[Silver_Is_Money]

I just downloaded a fresh copy of 'MME' and left all defaults as is, and my out of the box (default) output for your recipe looks like this. I'd be interested in seeing what your copies output looks like if you download another copy.

 

[SteveH aka shetc]

That only impacts the predicted color of the beer.

Ok, I have uploaded the spreadsheet -- you'll need to rename it back to Mash Made Easy 2.10 Metric.xlsx after you download it.

BTW, I am using LibreOffice on a Mac.

 

[enkamania]

I entered into MME, Bru'n Water and Beersmith. All were really close before the acid addition. (Beersmith is notoriously high and I know not to use their acid recommendations) MME has 4.11 lactic, Bru'n Water has 5.1 and Beersmith 6.6. I'll use your acid recommendation and see how it works. The only thing I would like added to MME is liquid calcium chloride.