Jiffster
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- Aug 8, 2015
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I have my new Hach Pocket Pro+ meter and supplies and I am preparing for my next brew.
I have never used the meter before and I have never created a test mash before to determine mash pH and adjust accordingly.
I am going to be brewing Biermuncher's Black Pearl Porter from this thread:
https://www.homebrewtalk.com/showthread.php?t=24243
Based on this recipe (also shown below) would I just add 10% to the grain bill when picking up my grains so I can then take 10% of the grains and prepare a test mash?
When I prepare the test mash, what water/grain ratio would I use?
If anyone could provide the critical information on how to do this, I would appreciate it. (or even detailed if you are so inclined).
Thank you.
ALL GRAIN - 5 Gallons
8.00 lb Pale Malt (2 Row) US (2.0 SRM)
2.00 lb Munich Malt - 10L (10.0 SRM)
1.00 lb Caramel/Crystal Malt - 30L (30.0 SRM)
1.00 lb Chocolate Malt (350.0 SRM)
1.00 lb Oats, Flaked (1.0 SRM)
0.50 oz Fuggles [4.52%] (60 min)
0.50 oz Fuggles [4.20%] (2 min)
0.25 tsp Irish Moss (Boil 10.0 min)
1.00 cup Malto-Dextrine (Boil 20.0 min)
4.00 oz Lactose (Boil 15.0 min)
1 Pkgs London Ale (Wyeast Labs #1028)
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 13.00 lb
Mash In Add 4.06 gal of water at 170.5 F 158.0 F 45 min
Mash Out Add 2.50 gal of water at 206.7 F 175.0 F 15 min
I have never used the meter before and I have never created a test mash before to determine mash pH and adjust accordingly.
I am going to be brewing Biermuncher's Black Pearl Porter from this thread:
https://www.homebrewtalk.com/showthread.php?t=24243
Based on this recipe (also shown below) would I just add 10% to the grain bill when picking up my grains so I can then take 10% of the grains and prepare a test mash?
When I prepare the test mash, what water/grain ratio would I use?
If anyone could provide the critical information on how to do this, I would appreciate it. (or even detailed if you are so inclined).
Thank you.
ALL GRAIN - 5 Gallons
8.00 lb Pale Malt (2 Row) US (2.0 SRM)
2.00 lb Munich Malt - 10L (10.0 SRM)
1.00 lb Caramel/Crystal Malt - 30L (30.0 SRM)
1.00 lb Chocolate Malt (350.0 SRM)
1.00 lb Oats, Flaked (1.0 SRM)
0.50 oz Fuggles [4.52%] (60 min)
0.50 oz Fuggles [4.20%] (2 min)
0.25 tsp Irish Moss (Boil 10.0 min)
1.00 cup Malto-Dextrine (Boil 20.0 min)
4.00 oz Lactose (Boil 15.0 min)
1 Pkgs London Ale (Wyeast Labs #1028)
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 13.00 lb
Mash In Add 4.06 gal of water at 170.5 F 158.0 F 45 min
Mash Out Add 2.50 gal of water at 206.7 F 175.0 F 15 min