I just brewed an IPA yesterday with a fairly new setup and my first time using my new pH meter. So i just want to run my numbers past you guys and see if i got in the good range.
First of all, my ion totals after my salt additions were near: 11 ppm Mg+2, 13 ppm Na+, 136 ppm Ca+2, 247 ppm SO4-2, 57 ppm HCO3-, and 78 ppm Cl-. My alkalinity should be near 46 mg/L.
pH of my kettle water was 7.8
I mashed 11.5 lbs of Maris Otter Pale malt, 2.0 lbs of CaraMunich 45L, and 2.0 lbs of red wheat malt.
Near the beginning of my mash, I read a pH of 5.8 measured at 19C while the mash was at 65.1C. Then, near the end of the mash (60 min) the the pH i observed was 5.6 measured at 18C and the mash temp was at 64.2C. I got decent mash effeciency, but still below where i'd like to be, so how does my mashing look? Anything I should do differently? Thanks for input.
First of all, my ion totals after my salt additions were near: 11 ppm Mg+2, 13 ppm Na+, 136 ppm Ca+2, 247 ppm SO4-2, 57 ppm HCO3-, and 78 ppm Cl-. My alkalinity should be near 46 mg/L.
pH of my kettle water was 7.8
I mashed 11.5 lbs of Maris Otter Pale malt, 2.0 lbs of CaraMunich 45L, and 2.0 lbs of red wheat malt.
Near the beginning of my mash, I read a pH of 5.8 measured at 19C while the mash was at 65.1C. Then, near the end of the mash (60 min) the the pH i observed was 5.6 measured at 18C and the mash temp was at 64.2C. I got decent mash effeciency, but still below where i'd like to be, so how does my mashing look? Anything I should do differently? Thanks for input.
