Rye Malt & Bru'n Water

[SEndorf]

With the updated Grain bill input category, do we class Rye malt grain type as "Wheat/Oat" - (Any other non-barley malt)?

Thanks...

 

[mabrungard]

Yes, rye has proven to be more basic than barley.

 

[SEndorf]

Thank you!
Interesting update.
Calls for more soda in this particular recipe.
I'll post the results.

 

[SEndorf]

With 3.50 G soda on a 10G batch, Ph came out at 5.25. Target was 5.35.
I'll have to re-check some of the new settings in the spreadsheet.

I start with exactly 20 gallons of RO in the HLT, but typically use 17-18 gallons.
I create the spreadsheet with exact volumes of mash and sparge. Then I (temporarily) change the mash volume to 20 gallons to get accurate salt additions to the HLT. Of course, soda or lactic are not part of this.

 

[mabrungard]

What water/grist ratio are you brewing at? I'm not sure that the program is properly accounting for thin grists yet.

 

[SEndorf]

This was thin - 1.50 qt./lb.

 

[mabrungard]

1.5 qt/lb is a fairly typical mashing thickness. I was worried that you were in the 2 plus range.

A tenth off, isn't bad. But that is still not as close as you wanted. I'm guessing that there is some dark grain in the grist to push the pH down?

 

[SEndorf]

1.5 qt/lb is a fairly typical mashing thickness. I was worried that you were in the 2 plus range.

Good to know that's considered average. I was brewing for a long time at around 1.25 but when using rye, increased the ratio and had much better results so now I keep all brews at 1.50.

A tenth off, isn't bad. But that is still not as close as you wanted. I'm guessing that there is some dark grain in the grist to push the pH down?

Not in this case. SRM is 8.
It's a Rye IPA. The heavy mineral additions pushed it down.
I've never been off target by a full 10th in Bru 'n Water.
Wondering if my grams scale is off.