Deus Ex Mashina
Member
- Joined
- Feb 26, 2018
- Messages
- 7
- Reaction score
- 1
Hi,
Usually I add salt and acid to mash and sparge water, however I am thinking that a great deal of salt remains trapped in the grains and doesn't contribute much to the final beer characteristic (maybe I am wrong?). My salt additions are aimed at getting enough chloride in the beer to get a rounder, fuller mouthfeel, not to replicate a particular water source.
I am using Bru'n Water to calculate salt/acid additions. However the spreadsheet tells me the quantity of salts to add to mash and sparge water volumes separately. I would like to know if I can just add the same amounts to the kettle or if I should calculate them with a different approach? and if yes, how? Anybody has experience with this?
Please note that I use lactic acid to adjust mash pH (my water source is around 8 so I always add some acid to lower it down). I'd think that the effect of not adding salts to the mash can be compensated by a little bit more or less acid, so I don't see a problem for mash pH if salts are added to the kettle.
Thank ya all!
Guido
Usually I add salt and acid to mash and sparge water, however I am thinking that a great deal of salt remains trapped in the grains and doesn't contribute much to the final beer characteristic (maybe I am wrong?). My salt additions are aimed at getting enough chloride in the beer to get a rounder, fuller mouthfeel, not to replicate a particular water source.
I am using Bru'n Water to calculate salt/acid additions. However the spreadsheet tells me the quantity of salts to add to mash and sparge water volumes separately. I would like to know if I can just add the same amounts to the kettle or if I should calculate them with a different approach? and if yes, how? Anybody has experience with this?
Please note that I use lactic acid to adjust mash pH (my water source is around 8 so I always add some acid to lower it down). I'd think that the effect of not adding salts to the mash can be compensated by a little bit more or less acid, so I don't see a problem for mash pH if salts are added to the kettle.
Thank ya all!
Guido