Miles_1111
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- Mar 5, 2017
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I brewed a stout last weekend and targeted on 5.6 mash PH. The actual mash PH was 5.68 (18.1 °C) which was a bit higher but I think it was OK. However, after mash and sparge the PH became 5.14 (21.9 °C) before boil, then got down to 4.81 (19.1 °C) after boil.
According to John's How to Brew, at room temperature before and after mash the PH should drop about 0.2 ( mine was 0.54! ) and before and after boil should drop 0.3 ( mine was 0.33 which is OK ). Any idea what caused the dramatic drop of PH during mash? My water treatment is below (ppm):
CAL: 73
Mg: 21
Na: 82
Sul: 58
Cl: 102
HCO3: 195
Thanks in advance for any comment.
According to John's How to Brew, at room temperature before and after mash the PH should drop about 0.2 ( mine was 0.54! ) and before and after boil should drop 0.3 ( mine was 0.33 which is OK ). Any idea what caused the dramatic drop of PH during mash? My water treatment is below (ppm):
CAL: 73
Mg: 21
Na: 82
Sul: 58
Cl: 102
HCO3: 195
Thanks in advance for any comment.