I used 11.4 pounds of pilsner and 1.1 pounds of white wheat for this mash. I use Kai's spreadsheet and distilled water to figure out my water additions. According to the spreadsheet with a 4 gallon mash and 3.7g CaSO4 3.4g CaCl 1g of baking soda, 2.7g of Epsom Salt and 6 mL of lactic acid, I should have hit a mash pH of 5.2 at room temp. When I took my measurement I got a reading of 4.4 three times in a row.
I have used this spreadsheet for my last 4 brews and hit the estimated mash pH right on the nose. Any thoughts on why this was so far off? Also mashed at 147F for an hour.
I have used this spreadsheet for my last 4 brews and hit the estimated mash pH right on the nose. Any thoughts on why this was so far off? Also mashed at 147F for an hour.