North_of_60
Well-Known Member
I brewed a Wit beer today based of Brad Smith’s recipe. Brad’s is a 10 gallon, I reduced it to 5 gallons, reduced the IBUs and used WY 3068. Other than that, I followed his recipe pretty close.
Below is the data. I don’t know if there is anything useful in it, but never-the-less here it is:
8.5 gallons Ft Worth Water adjusted to Yellow Balanced profile using BS3.
(Ft Worth Water: 44 ppm Ca, 5.3 ppm Mg, 17.8 ppm Na, 29.6 ppm SO4, 23.9 ppm Cl, 126 ppm HCO3)
5 ml Lactic Acid 88% (Per Bru’n Water)
3 g Epsom Salts (Per BS3)
2 g Calcium Chloride (Per BS3)
4.5 lbs. Pale 2 Row Belgium 3.0 SRM
4.5 lbs. Flaked Wheat 1.6 SR
.6 oz East Kent Goldings (60 minutes boil)
.75 oz Coriander Seeds crushed (5 minutes boil)
.75 oz Bitter Orange Peal (5 minutes boil)
WY 3068
I did a full volume BIAB Mash for 90 minutes and added the salts (as recommended in BS3) and 5 ml of Lactic Acid (as calculated in Bru’n Water) before I started to heat the mash water. I added the mash at 154 F and after a thorough stirring the mash temp was 150 F. I checked the pH at the following intervals:
23 Min pH 5.57 cooled to 80 F
55 Min pH 5.66 cooled to 80 F
90 Min pH 5.71 cooled to 80 F
(Room temperature at my house is 72 F)
My pH meter was calibrated just prior to taking the first reading. When it came out higher than expected I cleaned, dried and tested it in the 6.86 solution and it read 6.86. This was repeated in the 4.01 solution and it read 4.01. The wort then retested and again read 5.57.
Bru’n Water recommended 5 ml of lactic acid for a pH of 5.30 (below 23 Min by .27)
Mash Made Easy predicted that 5 ml would yield a pH of 5.64 (over 23 Min by .07)
BeerSmith 3 predicted that 5 ml would produce a pH of 5.59 (over 23 Min by .02)
To achieve a pH of 5.30:
Bru’n Water recommended 5.0 ml
Mash Made Easy recommended 8.78 ml
BeerSmith 3 recommended 10.3 ml
I may have made some errors inputting numbers into the various calculators, but I don’t see them. Next brew day I’ll use MME for lactic acid and report the results.
Below is the data. I don’t know if there is anything useful in it, but never-the-less here it is:
8.5 gallons Ft Worth Water adjusted to Yellow Balanced profile using BS3.
(Ft Worth Water: 44 ppm Ca, 5.3 ppm Mg, 17.8 ppm Na, 29.6 ppm SO4, 23.9 ppm Cl, 126 ppm HCO3)
5 ml Lactic Acid 88% (Per Bru’n Water)
3 g Epsom Salts (Per BS3)
2 g Calcium Chloride (Per BS3)
4.5 lbs. Pale 2 Row Belgium 3.0 SRM
4.5 lbs. Flaked Wheat 1.6 SR
.6 oz East Kent Goldings (60 minutes boil)
.75 oz Coriander Seeds crushed (5 minutes boil)
.75 oz Bitter Orange Peal (5 minutes boil)
WY 3068
I did a full volume BIAB Mash for 90 minutes and added the salts (as recommended in BS3) and 5 ml of Lactic Acid (as calculated in Bru’n Water) before I started to heat the mash water. I added the mash at 154 F and after a thorough stirring the mash temp was 150 F. I checked the pH at the following intervals:
23 Min pH 5.57 cooled to 80 F
55 Min pH 5.66 cooled to 80 F
90 Min pH 5.71 cooled to 80 F
(Room temperature at my house is 72 F)
My pH meter was calibrated just prior to taking the first reading. When it came out higher than expected I cleaned, dried and tested it in the 6.86 solution and it read 6.86. This was repeated in the 4.01 solution and it read 4.01. The wort then retested and again read 5.57.
Bru’n Water recommended 5 ml of lactic acid for a pH of 5.30 (below 23 Min by .27)
Mash Made Easy predicted that 5 ml would yield a pH of 5.64 (over 23 Min by .07)
BeerSmith 3 predicted that 5 ml would produce a pH of 5.59 (over 23 Min by .02)
To achieve a pH of 5.30:
Bru’n Water recommended 5.0 ml
Mash Made Easy recommended 8.78 ml
BeerSmith 3 recommended 10.3 ml
I may have made some errors inputting numbers into the various calculators, but I don’t see them. Next brew day I’ll use MME for lactic acid and report the results.