Trying to figure out if I can simplify my process here... I understand that software won't necessarily give me a super accurate mash pH, but it should get me in range. I add my salts and pre-acidify my water before doughing in. Once I dough in, I take a pH reading between 4-5 minutes into the mash.
Here's the question... After, I've done my pH reading, how do I calculate how much acid (lactic 88%) is needed for each unit of pH reduction?
Some data from 3 batches this week:
Batch 1: Coffee Stout
- BeerSmith: estimated mash pH of 5.53 and suggested 3.38ml La88% to get to 5.4pH
- Brewer's Friend: estimated mash pH of 5.54 and suggested 3.33ml La88% to get to 5.4pH
Batch 1: NEIPA
- BeerSmith: estimated mash pH of 5.70 and suggested 8.10ml La88% to get to 5.4pH
- Brewer's Friend: estimated mash pH of 5.68 and suggested 5.47ml La88% to get to 5.4pH
Batch 3: Saison
- BeerSmith: estimated mash pH of 5.75 and suggested 7.3ml La88% to get to 5.4pH
- Brewer's Friend: estimated mash pH of 5.74 and suggested 4.83ml La88% to get to 5.4pH
- Bru'n Water: estimated mash pH of 5.8 and suggested 4.8ml La88% to get to 5.4pH
So all the estimates of mash pH are close, but the acid additions between BeerSmith and Brewer's Friend are way different (Bru'n Water matched BF on the batch I checked it on.) Does anyone know why they nearly match on pH but suggest way different acid additions? And, once I've measured my mash pH, is there a quick calculation to tell me exactly how much lactic acid I should be adding if it's not on target?
Here's the question... After, I've done my pH reading, how do I calculate how much acid (lactic 88%) is needed for each unit of pH reduction?
Some data from 3 batches this week:
Batch 1: Coffee Stout
- BeerSmith: estimated mash pH of 5.53 and suggested 3.38ml La88% to get to 5.4pH
- Brewer's Friend: estimated mash pH of 5.54 and suggested 3.33ml La88% to get to 5.4pH
Batch 1: NEIPA
- BeerSmith: estimated mash pH of 5.70 and suggested 8.10ml La88% to get to 5.4pH
- Brewer's Friend: estimated mash pH of 5.68 and suggested 5.47ml La88% to get to 5.4pH
Batch 3: Saison
- BeerSmith: estimated mash pH of 5.75 and suggested 7.3ml La88% to get to 5.4pH
- Brewer's Friend: estimated mash pH of 5.74 and suggested 4.83ml La88% to get to 5.4pH
- Bru'n Water: estimated mash pH of 5.8 and suggested 4.8ml La88% to get to 5.4pH
So all the estimates of mash pH are close, but the acid additions between BeerSmith and Brewer's Friend are way different (Bru'n Water matched BF on the batch I checked it on.) Does anyone know why they nearly match on pH but suggest way different acid additions? And, once I've measured my mash pH, is there a quick calculation to tell me exactly how much lactic acid I should be adding if it's not on target?