Flaviking
Well-Known Member
Hey guys,
Hoping someone can help me out regarding a new process I am trying tomorrow.
I've been reading Gordon Strong's book "Brewing Better Beer" and he is advocating the steeping of Crystal malts and dark malts like chocolate malt, it seems logical to me, but where my confusion lies is with the ph level of the mash water.
Everything I have read up until now basically states that the acidity of those Darker malts is what helps brings your PH into the appropriate ranges for that particular style of beer.
So without adding those malts for the first 40 minutes or so of the mash (I'm planning on just adding them for the last 20 minutes and transfer.)
1) Do I calculate any water additions to get my PH in range with just my base malts? (6lb two row and 1lb flaked oats), as those are ultimately what needs to have the enzymes convert the sugars.
2) If by doing so, when I add my 1.5lb Crystal and 1.5lb Chocolate malts, won't that throw the PH off for the boil?
3) How would I calculate/prepare for the difference in temperature for the addition of another three lbs of grain? Seems that it would lower the temperature of the mash pretty significantly for the last 20 minutes. Im thinking I would need to hold back about 4.5 quarts of strike water to steep with at the same temperature as the mash... then I can just add that at vorlauf or straight in the kettle.
Any thoughts are very appreciated. thanks.
Hoping someone can help me out regarding a new process I am trying tomorrow.
I've been reading Gordon Strong's book "Brewing Better Beer" and he is advocating the steeping of Crystal malts and dark malts like chocolate malt, it seems logical to me, but where my confusion lies is with the ph level of the mash water.
Everything I have read up until now basically states that the acidity of those Darker malts is what helps brings your PH into the appropriate ranges for that particular style of beer.
So without adding those malts for the first 40 minutes or so of the mash (I'm planning on just adding them for the last 20 minutes and transfer.)
1) Do I calculate any water additions to get my PH in range with just my base malts? (6lb two row and 1lb flaked oats), as those are ultimately what needs to have the enzymes convert the sugars.
2) If by doing so, when I add my 1.5lb Crystal and 1.5lb Chocolate malts, won't that throw the PH off for the boil?
3) How would I calculate/prepare for the difference in temperature for the addition of another three lbs of grain? Seems that it would lower the temperature of the mash pretty significantly for the last 20 minutes. Im thinking I would need to hold back about 4.5 quarts of strike water to steep with at the same temperature as the mash... then I can just add that at vorlauf or straight in the kettle.
Any thoughts are very appreciated. thanks.