Mash Ph

[Bobb25]

This year I am trying to learn water chemistry for brewing. The recipe which I m following says: "Adjust all brewing water to a Ph of 5.5 using phosphoric acid." How do I actually go about doing this? Assume 6 gal. batch. I take a sample of the mash water about half way through the mash. I think it measured 5.9. Do I add acid directly to the mash tun? How do I figure out how much acid to add ? I am using RO water. The same question applies to the sparge water. I am sparging with 6.5 gal.
Thanks for the benefit of your wisdom.
Bob

 

[Sauls]

Rookie here but I use beer Smith and it will actually tell you how much lactic acid to use. I take my sample within the first few minutes and adjust, give about half the recommended shot of acid, give the mash a stir, and check again. Usually changes half way through the mash so I give another shot. I try not to keep checking as I’m using a cooler and don’t want to lose the heat. 3ccs of lactic acid will swing you that many points, Doesn’t take much.

 

[IslandLizard]

Mash progresses fast, 30' in most has converted already, really too late already to change anything. Earlier samples may not be representative. Best is to take a pH measurement at the end of the mash, then apply to your next brew. Or do a small test mash. 1/2 - 1 pound of your exact grist mix (weighing out each ingredient) is plenty.

Always measure pH at room temps, that's what we go by. Make sure your pH meter reads correctly and has good/decent repeatability. The $10 ones are not very reliable.
Read the stickies and applicable threads in the Brew Science Forum.

Bru'nWater (free version is fine to use) will give you a mash pH prediction and the amount of acid to use.

 

[Cavpilot2000]

+1 to Bru'N Water to get a prediction.
THat said, you need a water analysis from Ward Labs to make any predictions worthwhile unless you are starting with 100% reverse osmosis (RO) or distilled water.

 

[IslandLizard]

you need a water analysis from Ward Labs

Only useful if your water composition is relatively stable, with relatively small fluctuations over time (say a year or longer). Your water company can tell you. If it varies a lot, best to use RO water, or alternatively, you could titrate your water, or do test mashes when you suspect it has changed. A TDS meter can often detect gross changes, which may prompt to get a new measurement/reading.

 

[hottpeper13]

In Gordon Strong's book he has all the recipes using RO water and they state 1/4 tps phosphoric acid per 5 gal of brewing liquor. Hope this helps. I use RO and when making a lighter colored beer use between 3-4 oz of acidulated malt per 6 gal batch to adjust my pH

 

[couchsending]

Get Bru’n water

Buy a decent ph meter. Understand how to calibrate, store, and use it. (Very important)

Use RO water from the grocery store

It’s so easy.

Don’t worry about all sorts of different profiles to begin with. That’s for later once you have a fundamental understanding of what’s going on. Use enough Ca from both sources and you’ll need some form of acid. I’d suggest starting with lactic. Getting your pH right will make a much bigger improvement in your beer than a specific sulfate or chloride content.

Mash pH is what you should focus on at first but there are all sorts of other times to measure pH and understanding what’s happening and why you’re measuring pH at those other junctions is maybe even more important than getting the mash pH right.

Again it’s not hard, there are a few basic principles to understand and the. You can tweak things from there.

Your beer will get much much much better I promise you.

 

[VirginiaHops1]

Mash pH is what you should focus on at first but there are all sorts of other times to measure pH and understanding what’s happening and why you’re measuring pH at those other junctions is maybe even more important than getting the mash pH right.

Again it’s not hard, there are a few basic principles to understand and the. You can tweak things from there.

Your beer will get much much much better I promise you.

I'm interested in how ph affects beer flavor but, care to elaborate? The quoted statement is pretty vague. I monitor mash ph(target 5.3-5.5) and sometimes boil ph. So what intervals are you checking ph, and what are your ph targets at those times that have made your beer much better?

 

[mabrungard]

An overly high wort and beer pH often results in the beer flavor being dull or muddy. An overly low wort and beer pH can result in tartness or acridity.

A significant problem is that some beer styles benefit from ending at a higher or lower pH. In general, paler styles tend to end up better beers when their pH is a bit low. Conversely, darker styles tend to end up better beers when their pH is a bit high. With respect to mash or wort pH, that range generally falls between 5.2 and 5.6. Targeting a mashing pH of around 5.4 tends to be a decent starting point for many brewers. You'll have to calibrate and refine your perceptions and preferences based on YOUR tasting of your beers.