Rauchbier PH Problems.

kurds_2408 · 2025-09-28T16:39:20-0400

I am planning to brew @passedpawn Rauchbier linked below. When I build the recipe in BrewFather it lists my PH as 4.96 before any adjustments. This is using my tap water which is usually very good for brewing and is always higher ph before water treatment. Is this the smoked malt causing it? I set the water profile as Marzen thinking that'd be a good base. Problem is I can't get the PH above 5 without raising the sodium or calcium too high. Also the Bicarbonate is high no matter what I do. I've got Gypsum, Calcium Chloride, Epsom Salt, Canning Salt, Slaked Lime, and Baking Soda. Everyone says avoid Chalk so now I don't really know what to do. Do I leave it at 5? Do I push the Sodium and/or Calcium higher? Do I try a different mineral? Should I use a different base profile?

https://www.homebrewtalk.com/threads/cherry-beech-smokebeer-many-awards.157818/

Tap
Ca=6 Mg=0 Na=15 Cl=3 SO=15 HCO=34

Target
Ca=62 Mg=15 Na=50 Cl=100 SO=50 HCO=80

Best I can get at ph of 5
Ca=68 Mg=5 Na=50 Cl=101 SO=52 HCO=125

passedpawn · 2025-09-28T17:49:29-0400

kurds_2408 said:
I am planning to brew @passedpawn Rauchbier linked below. When I build the recipe in BrewFather it lists my PH as 4.96 before any adjustments. This is using my tap water which is usually very good for brewing and is always higher ph before water treatment. Is this the smoked malt causing it? I set the water profile as Marzen thinking that'd be a good base. Problem is I can't get the PH above 5 without raising the sodium or calcium too high. Also the Bicarbonate is high no matter what I do. I've got Gypsum, Calcium Chloride, Epsom Salt, Canning Salt, Slaked Lime, and Baking Soda. Everyone says avoid Chalk so now I don't really know what to do. Do I leave it at 5? Do I push the Sodium and/or Calcium higher? Do I try a different mineral? Should I use a different base profile?

https://www.homebrewtalk.com/threads/cherry-beech-smokebeer-many-awards.157818/

Tap
Ca=6 Mg=0 Na=15 Cl=3 SO=15 HCO=34

Target
Ca=62 Mg=15 Na=50 Cl=100 SO=50 HCO=80

Best I can get at ph of 5
Ca=68 Mg=5 Na=50 Cl=101 SO=52 HCO=125

Way outta my league there. I don't do water chemistry (though I have the meter and acids and salts etc).

Regarding that smoked beer, it's so good. I've brewed it numerous times.

kurds_2408 · 2025-09-28T19:11:08-0400

passedpawn said:
Way outta my league there. I don't do water chemistry (though I have the meter and acids and salts etc).

Regarding that smoked beer, it's so good. I've brewed it numerous times.

Lol. That's good to hear. I've never done a smoked beer so very excited.

marc1 · 2025-09-28T21:21:35-0400

I'd use calcium chloride and gypsum to get the Cl and sulfate levels approximately correct, then use baking soda to raise the pH. If sodium was going way too high, I'd then use the slaked lime. Don't worry about the calcium levels going too high.
You could also try adding some of the calcium chloride and gypsum to the sparge instead of the mash. Don't add baking soda or slaked lime to the sparge water.
Also, the bicarbonate isn't a target, it is to be increased only to increase pH.

Bobby_M · 2025-09-28T21:37:21-0400

I don't see an immediate reason why the pH should be that low. Why don't you share your brewfather recipe so we can look at all your settings.

kurds_2408 · 2025-09-28T22:53:06-0400

I do no sparge. This is without water adjustment putting my ph at 4.96.

Rauchbier

5.6% / 14.7 °P
All Grain

Home eBIAB

73.7% efficiency
Batch Volume: 5.75 gal
Boil Time: 60 min
Mash Water: 8.24 gal
Total Water: 8.24 gal
Boil Volume: 7.44 gal
Pre-Boil Gravity: 1.049

Vitals

Original Gravity: 1.060
Final Gravity: 1.017
IBU (Tinseth): 26
BU/GU: 0.43
Color: 12 SRM

Mash

Strike Temp — 160.5 °F
Temperature — 154 °F — 60 min

Malts (12 lb 8 oz)

3 lb 10 oz (29%) — Valley Malt Beechwood Smoked — Grain — 3 °L
3 lb 6 oz (27%) — Rahr Pale Malt, 2-Row — Grain — 1.9 °L
2 lb 13 oz (22.5%) — Valley Malt Cherrywood Smoked — Grain — 3 °L
2 lb (16%) — Weyermann Munich I — Grain — 6.2 °L
4.5 oz (2.3%) — Weyermann Caramunich I — Grain — 38.2 °L
4.5 oz (2.3%) — Weyermann Melanoidin — Grain — 22.7 °L
2 oz (1%) — Behmalt Black (Patent) Malt — Grain — 369.7 °L

Hops (2.75 oz)

2 oz (23 IBU) — Willamette 5% — Boil — 60 min
0.75 oz (3 IBU) — Willamette 5% — Boil — 10 min

Miscs

1 items — Whirlfloc — Boil — 10 min

Yeast

1 pkg — White Labs WLP820 Octoberfest/Marzen Lager 73%
Step 1: 1.9 L starter
6.6 oz DME / 8.04 oz LME
Step 2: 2.3 L starter
7.97 oz DME / 9.74 oz LME
656 billion yeast cells
2.03 million cells / ml / °P