A previous thread on late roasted grain additions in an Irish Stout has led me to some questions on water calculations and PH(Late Grain Additions).
I am starting with the following:
-8.38 gallons RO water (this is BIAB)
-3 grams Gypsum
-2.5 grams CaCL
- .5 grams Epsom Salt
-6.5lbs Marris Otter
-1.5lbs Flaked Barley
- 14oz Roasted Barley
This gives me a close approximation of the Black Balanced water profile, minus the Sodium. Bru'n Water estimates a 5.55 mash pH (EZWater 5.8), which looks good to me, but there is 0 biocarbonate in the mash. There is supposed to be over 100 Bicarbonate. If I mashed everything together would the pH drop lower over time? What am I missing here? If the mash pH is correct, why do I need the added alkalinity?
I am starting with the following:
-8.38 gallons RO water (this is BIAB)
-3 grams Gypsum
-2.5 grams CaCL
- .5 grams Epsom Salt
-6.5lbs Marris Otter
-1.5lbs Flaked Barley
- 14oz Roasted Barley
This gives me a close approximation of the Black Balanced water profile, minus the Sodium. Bru'n Water estimates a 5.55 mash pH (EZWater 5.8), which looks good to me, but there is 0 biocarbonate in the mash. There is supposed to be over 100 Bicarbonate. If I mashed everything together would the pH drop lower over time? What am I missing here? If the mash pH is correct, why do I need the added alkalinity?