Recently, I'd been blaming tartness on 1272, but I'm beginning to realize I've been duped! I believe it's the bicarbonate (145 ppm) and hence, the amount of lactic acid I'm forced to add to reach a reasonable mash pH.
For example, a 4.5 gallon batch at 1.05 OG full volume BIAB: mash volume of 5.86 gal, I calculated 7 mL lactic 88% required to bring me to 5.35 pH. In reality, it always seems like the calculated value is undershooting the actual and in this example, I added another 1.5 mL to hit that 5.35 pH.
This is resulting in an easy 2 ml per gallon of final 88% lactic acid / gallon of beer, especially when I brew lighter beers. I've read conflicting info, but it seems like this is on the high end of the acceptable taste threshold for lactic acid additions.
Rather than sparge, I feel like the simplest thing here is to try to find some strong phosphoric acid and continue with full volume mashes since it will not impart a taste. But it can be hard to find. So alternatively, if I do a thicker mash and do not sparge, what's the ideal preboil top up water chemistry without adding more acid to hit my gravity as it pertains to the final product taste?
So many questions
. Thanks in advance.
For example, a 4.5 gallon batch at 1.05 OG full volume BIAB: mash volume of 5.86 gal, I calculated 7 mL lactic 88% required to bring me to 5.35 pH. In reality, it always seems like the calculated value is undershooting the actual and in this example, I added another 1.5 mL to hit that 5.35 pH.
This is resulting in an easy 2 ml per gallon of final 88% lactic acid / gallon of beer, especially when I brew lighter beers. I've read conflicting info, but it seems like this is on the high end of the acceptable taste threshold for lactic acid additions.
Rather than sparge, I feel like the simplest thing here is to try to find some strong phosphoric acid and continue with full volume mashes since it will not impart a taste. But it can be hard to find. So alternatively, if I do a thicker mash and do not sparge, what's the ideal preboil top up water chemistry without adding more acid to hit my gravity as it pertains to the final product taste?
So many questions