Thanks to everyone for your input. @marc1 I have also just used BrunWater as an experiment. I think I have found my way around it using your references and got the same figures as you, so I know I am on the right track. I will also now experiment with Mash Made Easy @Silver_Is_Money .I just fired up BrunWater 1.25. I put in a grist of 10 lbs of 3L base malt.
Here are the predicted pH values for some different conditions. Is this what you see @TestTickle ?
Water profile of all 0s, no additions:
Mash with 7.5 gallons of water (3qt/lb) the pH = 5.71. Mash with 5 gallons of water (2 qt/lb) the pH = 5.68. Mash with 2.5 gallons (1 qt/lb) the pH = 5.61.
So the predicted changes are fairly small until you get to thick mashes.
With 1g gypsum and 0.5 g CaCl2/gallon the changes are as follows:
3qt/lb pH = 5.18
2qt/lb pH = 5.33
1qt/lb pH =5.43
This trend would be expected as described in @Silver_Is_Money 's post #30 above. How close these predictions are to real measured values for different brands of 2-row I don't know.
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When I first started measuring mash pH I did a timecourse and noticed the change over time. Now I measure at the end because it is consistent (i.e. no longer changing, so I'm not going to catch it at a intermediate pH) and is representative of the mash pH once everything is dissolved/hydrated/at equilibrium (is there a more correct term for this?).
Does anyone know if the timecourse of the mash pH change is related to the water to grist ratio?
I must admit moving from extract to all grain has surprised me how much water chemistry plays a part. However here is the good news. My wife has a BSc Degree in BioChemistry. She worked for a water treatment company for 10 years, so knows (or used to) water chemistry inside out. So while she has not actively helped with the brewing so far (apart from drinking copious amounts of my homebrew) it time she stepped up to the plate.....
So I/we may well make some videos about our RO adventures. Also, if you want me to experiment with anything RO let me know, I can post the results on the forum.
Hopefully I may be able to achieve just that and share it.I have always felt like it should be easier for a new brewer that is using RO water and brewing a 5 gallon batch of Czech Pils/Belgian Dubbel/German Wheat/Dark Mild/etc. to look up a recommendation for salt additions and pH adjustments.
Tim