Hi folks, I am getting my setup going and I am trying to research what would be the safe range of PH levels. Will it be different with certain types of brews? This will be my first all grain GF attempt so I am trying to figure out what it needs to be. I will be using Malted Millet as my base.
PH levels for different style brews?
- Thread starter WillV
- Start date
Help Support Homebrew Talk:
normonster
Well-Known Member
- Joined
- Jul 31, 2014
- Messages
- 1,484
- Reaction score
- 409
I have no experience with malted millet, but in general there is a range we try to hit for all styles. The issue to overcome is that different grains have a different affect on the pH (highly malted grains will lower a mash pH - ie more acidic, so you would typically counter that acidity with the appropriate water additions. Sparge water should be treated so that it falls into the appropriate range as well.
If you download the free version of Brew'n Water there is a lot of information in there to read, though it's main purpose is to design water profiles and predict mash pH. It's friggin gold man.
One word of caution though....if you need to acidify sparge water or whatever, do it in very small increments and then test with a pH meter...it is SUPER easy to over do it with lactic acid, as I've found out first hand. Once you overshoot an acid addition you're in sticky territory trying to recover.
Cheers!
If you download the free version of Brew'n Water there is a lot of information in there to read, though it's main purpose is to design water profiles and predict mash pH. It's friggin gold man.
One word of caution though....if you need to acidify sparge water or whatever, do it in very small increments and then test with a pH meter...it is SUPER easy to over do it with lactic acid, as I've found out first hand. Once you overshoot an acid addition you're in sticky territory trying to recover.
Cheers!
