PH 5.7 for a porter?

[trapae]

This was my first time brewing, a dark beer with reverse osmosis water using bru’n water and my pH 10 minutes into the mash at 70° was 5.7. I was shooting for 5.55. Just wondering if this is going to make a big effect on taste? Any opinions?

Also, when I added my Brewing minerals, my strike water turned cloudy. And did not clear. Gypsum 1.12 g, CACL 2.79 g, Epsom salt 1.67 g, NaCl 0.37 g, baking soda, 3.05 g.

 

[marc1]

Did you add your minerals while the water was cold? Gypsum gets less soluble with warmer water, so get that dissolved while the water is cool.

How did you measure the pH?

 

[trapae]

I added the minerals at strike temperature and stirred well for a long time. I used my pH meter and calibrated it immediately prior.

 

[dmtaylor]

That's a lot of baking soda. That's why your mash pH was too high, and caused clouding up of the strike water. A faint haze is normal, but with that much baking soda, plus adding calcium, you're going to end up with calcium carbonate in the water which is not soluble.

 

[trapae]

That's a lot of baking soda. That's why your mash pH was too high, and caused clouding up of the strike water. A faint haze is normal, but with that much baking soda, plus adding calcium, you're going to end up with calcium carbonate in the water which is not soluble.

Aside from pH is that a problem? And do you think it will cause flavor issues?

 

[dmtaylor]

Aside from pH is that a problem? And do you think it will cause flavor issues?

Chalk (calcium carbonate) will stay behind with the spent grains. This is normal, not a problem at all. Even a pH of 5.7 isn't a horrible thing probably. IF you end up with any astringency in the finished beer, it could be from the pH. But I think it will probably turn out alright. You can add a few drops of any acid to the mash, boil, or fermenter to knock this down a notch, the earlier the better. But you're most likely still going to make a decent beer regardless.

 

[marc1]

I added the minerals at strike temperature and stirred well for a long time. I used my pH meter and calibrated it immediately prior.

The gypsum won't dissolve as easily hot.

Did you measure pH at mash temp or did you cool the sample to room temp?

 

[trapae]

Measured the ph at 70 degrees

 

[Peebee]

Wish I could end up with pH5.7, as it is I've been fighting to get mash above 5.1. (And, that's been using 3 grams of baking soda!).

No problem with 5.7. It is pushing the top end of "safe" pH, but "a miss is as good as a mile". Some suggestion high pH actually improves the flavour of porter and stout ("modern" porter that is, containing high roast grain). e.g. "Dutching"? (Martin pushes loads of other stuff regarding a higher pH for porter and stout ... except Guinness!).