Ryat66
Well-Known Member
I am putting together some water profiles for common styles that I intend to brew, I use Martin's Bru'n Water spreadsheets. With that said, I have done some pretty extensive reading on IPA water profiles but still need some help. So, here is a profile that I am working on for an IPA I would like to brew in the next few weeks:
I have gathered from others that IPA's benefit from a mash pH around 5.4, Bru'n water is telling me that I can expect a room temp pH of 5.5 or using the -.3 rule of thumb, a mash pH of 5.2, lower than I desire. Correct me if I'm wrong but that means I would want to see a room temp pH of 5.7 on Bru'n Water. Is that accurate? If so, what can I do here to achieve that pH? TIA
I have gathered from others that IPA's benefit from a mash pH around 5.4, Bru'n water is telling me that I can expect a room temp pH of 5.5 or using the -.3 rule of thumb, a mash pH of 5.2, lower than I desire. Correct me if I'm wrong but that means I would want to see a room temp pH of 5.7 on Bru'n Water. Is that accurate? If so, what can I do here to achieve that pH? TIA