Target Water Profile conflicts with mash ph

Discussion in 'General Brewing Discussions' started by SneakyGnome, Sep 27, 2013.

  1. SneakyGnome

    SneakyGnome New Member

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    I'm looking to replicate a water profile from Reverse Osmosis water. With the current grain bill and my salt additions to achieve the target water specifications I get a mash ph of 5.6 right on the high end. Any thoughts how to lower the ph. I've already added some Citric Acid but has little effect to mash ph and lowers the HCO3 at the same time.
     
  2. LarryBrewer

    LarryBrewer Active Member

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    Add some acidulated malt to the grain bill to lower the pH. Typically 2-4oz per 5 gallon batch does the trick.

    Post some more details or the shared water profile so we can help.
     
  3. SneakyGnome

    SneakyGnome New Member

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    OK, sorry about not giving more details in the first post. I am trying to make a Strong Scotch Ale so I thought to try adjusting the water a bit this go around.

    Water Target Selection: Edinburgh (Scottish Ale, Malty Ale)
    Source Water: Reverse Osmosis

    Edinburgh Profile:
    Ca:100 ppm
    Mg:18 ppm
    Na:20 ppm
    Cl: 45 ppm
    SO4: 105 ppm
    HCO3: 235 ppm
    Reverse Osmosis Profile:
    Ca:1 ppm
    Mg:0 ppm
    Na:8 ppm
    Cl: 4 ppm
    SO4: 1 ppm
    HCO3: 16 ppm

    Total Water Volume: 9.3 Gallons - Mash & Sparge Combined
    Mash Water: 5.8 gallons
    Sparge Water: 3.5 Gallons

    Added the following to get into the target water profile range:
    2.5 g Gypsum
    5.0 g Epsom Salt
    3.0 g Calcium Chloride
    12.0 g Chalk
    1.0 g Baking Soda

    Grist DI water pH: 5.5

    Mash pH comes out to be 5.7

    Hope this helps, if there is no response I will break away from the target water profile and strive for a 5.5ish Mash pH. But if I understand LarryBrewer correctly maybe adjusting the grain bill slightly with a little more roasted grain (more acidic-I believe) I might fix this. Thanks
     

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  4. LarryBrewer

    LarryBrewer Active Member

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    There is literally a malt called 'acidulated malt' that raises the pH of the mash. I use it when needed and it works out great. It is under "German - Acidulated Malt" in the recipe editor, and on the water calculator it can be selected in the type drop down in the grist section.

    As for this profile, the chalk is what is raising the pH so much. I would drop that and use Calcium Chloride and Gyspum, and not worry so much about the overall hardness. You may even be better off targeting our 'Balanced Profile II'.

    That looks like a lot of Epsom salt, by the way.
     

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