Phosphoric Acid Question

[StuckSpargeSarge]

I've never used any acid to drop the PH of my mash before. Considering the water adjustments for this new batch I'm brewing(APA), I have to. The homebrew supply by place only had phosphoric acid in stock(Lactic was my first choice). Its only 10% which isnt much, but, brunwater is calling for 64ml to bring my mash down to 5.3. do any of you have experience using phosphoric acid? Are the additions normally that high? I have attached the grain bill and water adjustments. What do you guys think? Does this look right?

 

[StuckSpargeSarge]

Sorry. I had my water to grist ratio off and now the phosphoric addition went up even more. Here is the new water adjustments...

 

[RM-MN]

I mashed without adjustments for a few years before I got a pH meter and started adjusting. While there is an ideal range for the mash, I believe that the conversion can be just fine with the pH quite a bit outside that range as I didn't find any appreciable change when I started acidifying the water.

 

[couchsending]

You can buy more 85% phosphoric acid than you could ever use for less than $20 online.

Duda Diesel food grade phosphoric.

Don’t bother with the 10% stuff.

 

[mabrungard]

The large acid volume is due to the low strength of that product. Its just extra water, so don't fret that the volume seems high. Using the high strength stuff is probably more cost effective.

 

[StuckSpargeSarge]

The large acid volume is due to the low strength of that product. Its just extra water, so don't fret that the volume seems high. Using the high strength stuff is probably more cost effective.

I figured the low strength was the issue. I was also concerned that there might be off flavors due to what ever else was in the solution, but considering it is water, I'm good now. Thanks for you reply!

 

[GPP33]

It’s that high because you are adding chalk and baking soda. Drop them and the bicarbonate will go down and you won’t need as much acid. I’m doing an IPA today that’s taking 11ml of 10% to drop the pH to 5.2. Starting from RO.

 

[StuckSpargeSarge]

It’s that high because you are adding chalk and baking soda. Drop them and the bicarbonate will go down and you won’t need as much acid. I’m doing an IPA today that’s taking 11ml of 10% to drop the pH to 5.2. Starting from RO.

I ended up changing the numbers all together and it came out to 16ml. I went with a hazy water profile as it fit the beer better. Thanks for your input!

 

[Queequeg]

I only use PA to acidify my sparge. For mash adjustments I build a water profile close to what will give me the appropriate pH then use a little acid malt to fine tune.

It's a lot easier than messing about with acid whilst doughing in.

 

[RPh_Guy]

DO NOT:
Ever add chalk.
Add both acid and baking soda.

Fitting to a particular water profile is pointless, especially a historical locale profile.

DO:
Remove chlorine/chloramine if applicable.
Add salts to hit your desired cloride, sulfate, and sodium levels.
Add acid or base to hit your mash pH.
Neutralize sparge water alkalinity if applicable.

Hope this helps

 

[gifty74]

Be really careful with phosphoric acid (or any for that matter). I ruined quite a few beers and was ALWAYS able to detect even the smallest dose of acid, even though phosphoric is supposed to be tasteless. I was using it to get my beers down to 5.5 at room temp from 5.6-7. The phosphoric negatively affected my beers.

 

[Ozarks Mountain Brewery]

Be really careful with phosphoric acid (or any for that matter). I ruined quite a few beers and was ALWAYS able to detect even the smallest dose of acid, even though phosphoric is supposed to be tasteless. I was using it to get my beers down to 5.5 at room temp from 5.6-7. The phosphoric negatively affected my beers.

I use it on every brew, just querious how did it ruin your beer

 

[gifty74]

I could just always notice even the slightest amount. I had to stop using it all together. I might have been more sensitive to it than most? I have lactic on hand if ever needed.

 

[RPh_Guy]

From my understanding all beer has phosphoric acid. .. And it's pretty commonly used by many professionals and homebrewers.
Must be some problem with the particular product you tried.

 

[Dland]

Never did add any acid to my beers.

 

[Ozarks Mountain Brewery]

I add it to lower my ph and reduce my hardness but I use a very good calculator and have had my water tested at wards labs, if you don't know your source water do not even attempt to add salts or acid, you could be way off