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Great info so far guys. Thank you so much. As far as my numbers go please refer to my pics (sorry...lazy....didn't wanna spell it out via this post from my iPhone and sorry...had to split it into two in order to get good zoom/make it fit). This is my adjusted water recipe made after my first post where I said my RA was -135. As seen in this one you can see my new RA is predicted at 24 and pH of 5.78 at room temp which would match the Nomograph and my SRM for the recipe of about 5-6. My OP was accounting for if I added 8oz of Acidulated Malt which pegged the RA at -135 with a pH of 5.6 at room temp (adjusted to mash temp would put it at 5.3....follow up question to this coming later).
All in all I'm gathering from your posts so far that I guess I shouldn't worry about the huge negative RA value so long as my pH is on point and should probably go with the recipe added with the Acidulated Malt. I didn't realize that Nomograph is so outdated but it falls in line with information I found here
http://www.homebrewing.com/articles/water-chemistry.php
Where it states.... " The relationship between malt color and residual alkalinity is complicated, but in practice I find that targeting a general RA based on the wort's basic color (i.e. -20 for yellow, 20 for gold, 60 for amber, 100 for brown, and 150+ for black) is all that's needed to reliably reach a target mash pH range"
As far as accounting for that boil off...I did not...never thought of doing so thinking maybe the calculator already had a generalization calculation for that...does anyone else really pay attention to that though?
I'm pretty happy with my ppm numbers at the bottom being where they fall within the recommended ranges suggested (some being on the low end. Some being in the middle and some of course being on the high end). And I like my chloride to sulfate ratio based on what I'm brewing here being a hoppy APA.
My follow up question to this room temp to mash temp pH is (if I can put into words that make sense of it rolling around in my "makes sense to me" head here)...DO I want my pH level at room temp to be 5.2 or mash temp to be 5.2. Based on the calc it gives you the estimated room temp. All I ever see and hear is "you want you're pH to be 5.2....5.2 all they way!" Well...now looking at and becoming familiar with this calculator...what are people referring to??? Mash temp or room temp pH??? I contacted precision labs (pH test strip company) today on the phone and also read their blogs on their website in reference to their Beer pH 4662 test strips that I have. They said on the phone and as well on the website that their test strips aren't meant for testing at the mash temp range and should be used on a sample at room temp BUT if you do...the adjustment rate is 0.35
"Page 202 of the book, New Brewing Lager Beer states that its important to be aware that density and pH readings may vary with temperature, so the hotter the mash
the lower the density and pH appear to be.
Page 75 of the book, Standards of Brewing reminds us that pH changes with temperature, so [mash] at 149°F will have a pH about .35 lower than that measured at 68°F.
Use the correction factor of .35 when measuring mash or wort.
https://preclaboratories.com/testing-adjusting-mash-ph/
So again though....I was still confused do I want my room temp mash pH to be 5.2 or mash temp pH to be 5.2. Is this calculator assuming everyone is taking samples at mash temp ranges that are going to register that 0.35 points lower which is why it notes "estimated room temp mash pH"? Because if I want to adjust my EZ calculator to dial in at 5.2 room temp then according to this article and if I take a sample at mash temp then that reading should be an ideal 4.85ish. So which is it???
Ugh...DOES THAT MAKE SENSE??? Sorry.
