Make up of 5.2
- Thread starter zrule
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Yes. It is a blend of monobasic and dibasic sodium phosphates in the ratio necessary to produce a distilled water mash pH of 5.82 at 20 °C at the recommended dose level.
ajdelange said:
The problem is that most do not use distilled water. That being so, the buffering capacity of the water we use is much greater than that of distilled water, so it's harder to change the mash ph using 5.2. In fact, 5.2 has never worked for myself and many others.
There is a bit more to it than that. Malt contains a lot of phosphate. That phosphate when mixed in with the phosphate in the product results in a different ratio and I assume that is the design concept i.e. that the ratio of mono to di in the product/mash mix is supposed to buffer at 5.2. But it doesn't seem to and even if it did a 5.2 phosphate buffer doesn't have, at the buffering capacity implied by the product dose and the amount of phosphate in malt, enough oomph to overcome even a low level of water alkalinity. Even with distilled water mashes (the easiest case) I have not seen 5.2 with this product. Nor has anyone else who ever checked it with a pH meter.
This is interesting, thanks for the replys. I have just sent a sample of my water with the 5.2 to ward labs. But it appears that since there is phosphate in the grain it won't do much good. I have had my water tested previously without 5.2. I have been brewing for a year and a half and have except for knowing the starting ph of the water I have not tested the mash ph. (seems like more expense then I am will to pay for the testing equipment)
Since they don't test for phosphate (in the test brewers usually order) all they will pick up on is the extra sodium. pH will have changed too but it won't be 5.2.
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