There are conflicting recommendations on when to add minerals (strike, mash, sparge, boil) and I thought I would solicit feedback from the experienced and expert. Perhaps the recommendations change based on source water alkalinity?
I will describe procedures that work for me:
Adding Minerals to Strike water: After strike water has been heated, I add the acidifying minerals (typically gypsum, Epsom and calcium chloride) and ensure they have dissolved before dough-in.
Adding Minerals to Mash: If I have pre-determined that additional alkalinity is required, I will add in the estimated amount of pickling lime while stirring in the grist.
Adjusting Mash pH: I check at dough-in, 5 minutes and 15 minutes. I will make a minor pre-calculated adjustment with either phosphoric acid or pickling lime, usually no more than +/- 0.1, and only if required at the 5 minute mark. Verify stability at 15 minutes. All checks using a calibrated pH meter. Additional checks throughout the mash if things were off.
Sparge: Gets any excess minerals required to hit my target profile, and any liquid acid necessary to come below 6.0 pH.
Assumptions: I am brewing with RO water, so large adjustments are not necessary in a typical recipe. I am mostly following the procedures laid out in the Bru'n Water spreadsheet. I have been hitting the Bru'n estimated mash pH within +/- 0.05 pH tolerance, usually dependent on the recipe.
I will describe procedures that work for me:
Adding Minerals to Strike water: After strike water has been heated, I add the acidifying minerals (typically gypsum, Epsom and calcium chloride) and ensure they have dissolved before dough-in.
Adding Minerals to Mash: If I have pre-determined that additional alkalinity is required, I will add in the estimated amount of pickling lime while stirring in the grist.
Adjusting Mash pH: I check at dough-in, 5 minutes and 15 minutes. I will make a minor pre-calculated adjustment with either phosphoric acid or pickling lime, usually no more than +/- 0.1, and only if required at the 5 minute mark. Verify stability at 15 minutes. All checks using a calibrated pH meter. Additional checks throughout the mash if things were off.
Sparge: Gets any excess minerals required to hit my target profile, and any liquid acid necessary to come below 6.0 pH.
Assumptions: I am brewing with RO water, so large adjustments are not necessary in a typical recipe. I am mostly following the procedures laid out in the Bru'n Water spreadsheet. I have been hitting the Bru'n estimated mash pH within +/- 0.05 pH tolerance, usually dependent on the recipe.
