![]() Would you consider a difference if 0.4 to 0. I plan to use the new Phosphoric Acid from Five Star next time to see how it compares to Lactic Acid. Beersmith gave me an estimated 5.6 mash ph, i got 5 at mash temp and 5.2 at room temp. In fact, I never added much acid to the mash at all before. I had never added that much Lactic Acid to the mash before, but results were perfect at 5.2. If your alkalinity was around the same as Adelaide water averages of 44 mg/L as CaCO3 and your Ca level was a low 15 mg/L and Mg a low 5mg/L, your mash pH should have been around 5.75 or to be conservative 5.8. Germany's restrictive brewing purity law, lowering the mash pH is as easy as dropping. Mash ph beersmith how to To get a mash pH of 6.37 you would need a water total alkalinity in the range of 600+ mg/L as CaCO3. I was pleasantly surprised by the pH estimates of BrunWater and BeerSmith. MASHING STEPS Your average homebrewed beer gets all the diastolic. For the next round of tests, I will not use Baking Soda to see if that makes a difference on the Sodium content. The Sodium is interesting since the iDip does not actually measure the Sodium, but does a calculation of the Sodium based on the other tests performed. The Chloride measurement is quite troubling since it seems to be way off. Bring the wort to a boil and hold for 60.000 min. Here are the what each tool predicted would be the resulting water profile and mash pH along with the results of the iDip testing tool and the pH meter results.Īs you can see, most of the estimates compared to the measurements were pretty close with the exception of the Sodium and Chloride. Add 4.743 gal water at 179.917 F to mash to bring it to 165.200 F. Here are the additions I made to the mash: Below are the versions of each tool that I used: My goal was to see which tool was the most accurate in predicting the finished water salt content and pH. To achieve my target water, I entered the same salt addition quantities in BeerSmith, EZWater, and BrunWater. I had a mash volume of 7 gallons and a sparge volume of 10 gallons. Used my pH meter for the first time with good results. Finally was able to do a full brew day to test out all these new toys.
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