Water chemistry nightmare

[max_the_hop]

Decided to learn how to use Brew'n Water. Up until this point I was using the Brewers friend water calculator. Brewers friend calculator seemed to put my mash pH in a normal range.

For example, my last brew, I brewed a Treehouse inspired beer (Julius IPA recipe). Brewers friend put my estimated mash pH at 5.3 with 7g Sulfate, .7g epsom and 7g chloride. I also added 5.6 oz of acid malt. this is for 5.7 gallons of mash water not including sparge. Grain bill is 14lbs 2row, .33lbs honey malt, .5lbs carapils and 3lbs oats. Water used was 100% RO.

On the other hand, after having played with Brew'n Water, it gave me an estimated mash pH of 4.96 for the same beer. It is true that the finished product has a weird little taste to it, but it does not taste overly acidic. Keep in mine I didn't have time to take a pH reading. Will certainly do so next batch.

My question, which software should I trust? I think I am using both software correctly.

 

[ajdelange]

The only software you should trust is software you wrote yourself based on a thorough understanding of the science involved (which isn't that complicated). Even then you can only trust the software if you have furnished it good data on DI mash pH and buffering curve for each malt plus water alkalinity and hardness. By the time you have the detailed titration data on the malts you will have gone to more work than it takes to do a test mash. The conclusion is obvious. Only rely on software to let you see how, in general, addition of this or deletion of that is likely to effect mash pH. Leave the actual determination as to what the results of your grist formulation and liquor additions are to a properly calibrated pH meter.