Water chemistry

[Duff33]

Hoping someone can help, I've entered numbers in the water calculator and I'm not seeing the ph change. My source water cl is 23mgl, na is 15mgl, ca is 10mgl, mg is 15mgl and so4 is 39mgl, my ph is 8.2
The fermentables are 8.5 lb of 2-row, 24oz of crystal 20l and 11.2oz of crystal 10l and going for light and hoppy american ipa
I figured using 4 gal of mash water and having 5 gal of sparge water available
I played with additions and looks like .25oz of Gypsum gets the water in good range but I'm not seeing how to get the ph down to 5.4
So what do I need to add and what am i missing on my inputs
Thanks

 

[Sunfire96]

Hoping someone can help, I've entered numbers in the water calculator and I'm not seeing the ph change. My source water cl is 23mgl, na is 15mgl, ca is 10mgl, mg is 15mgl and so4 is 39mgl, my ph is 8.2
The fermentables are 8.5 lb of 2-row, 24oz of crystal 20l and 11.2oz of crystal 10l and going for light and hoppy american ipa
I figured using 4 gal of mash water and having 5 gal of sparge water available
I played with additions and looks like .25oz of Gypsum gets the water in good range but I'm not seeing how to get the ph down to 5.4
So what do I need to add and what am i missing on my inputs
Thanks

What's your water source? Is it tap or RO/distilled?

 

[Donoroto]

.25 oz is about 7 grams, in 5 gallons it will not move the pH more than a few tenths.

The water pH is almost irrelevant, as it us primarily the grain affecting mash pH. Make sure the fermentables are shown accurately in the water calculator.

Ways of lowering pH include adding acid (phosphoric, lactic) or using a few ounces of acidified malt.

Can you provide a link to the recipe and make it public?

 

[Duff33]

What's your water source? Is it tap or RO/distilled?

Tap water

 

[Sunfire96]

Tap water

Food grade acid (lactic, phosphoric) or acidulated malt is your best bet for lowering mash pH.

A link to your recipe would be helpful

 

[Duff33]

.25 oz is about 7 grams, in 5 gallons it will not move the pH more than a few tenths.

The water pH is almost irrelevant, as it us primarily the grain affecting mash pH. Make sure the fermentables are shown accurately in the water calculator.

Ways of lowering pH include adding acid (phosphoric, lactic) or using a few ounces of acidified malt.

Can you provide a link to the recipe and make it public?

Im new to this, how do i do that....

 

[Donoroto]

Im new to this, how do i do that....

While viewing the recipe, click EdIt. Activate the 'share recipe' control. Save it. Then copy the URL from the browser (out of the address bar at top) and paste it here.

 

[Duff33]

I think the recipe is shared under my profile noe

 

[Duff33]

I think the recipe is shared under my profile noe

https://www.brewersfriend.com/homebrew/recipe/view/1296179/founders-all-day-ipa-clone

 

[GFHomebrew]

https://www.brewersfriend.com/homebrew/recipe/view/1296179/founders-all-day-ipa-clone

In the recipe Edit go down to the water section and click the link water button.

This will load your grist and (current water profile) into the water calc.

As Sunfire and Don said Acid is your best bet with moving ph down.

You can select your desired PH number within that water calc under the Acid additions tab.

Most brews I shoot for 5.4PH and the calc will give you a required amount of Acid in mls that you need to add to your mash to hit your desired Mash ph.

Ph meter is your most reliable option.

 

[Duff33]

While viewing the recipe, click EdIt. Activate the 'share recipe' control. Save it. Then copy the URL from the browser (out of the address bar at top) and paste it here.

Thank you, I've been fretting over this water thing for 2 or 3 weeks and finally decided to see if someone can help me. I bought the ingredients a month ago and got to get this first brew goig

 

[Donoroto]

https://www.brewersfriend.com/homebrew/recipe/view/1296179/founders-all-day-ipa-clone

It shows your mash pH at 5.6, so you are very close. As mentioned, water pH can be ignored, only mash pH counts.

In my opinion, you are close enough. No need for any adjustment. Later, ss you get more comfortable with the process, you can play with water. For now, I say you are good to go. It will turn out as a pretty good beer as-is.

The brewing process, with IPAs in particular, is quite forgiving. You can do a lot of things that someone tell you is heresy, but you'll still end up with pretty good beer.

if you have an easy way to get some phosphoric or lactic acid, or some acidulated malt (just an ounce or two!), go ahead and do that. But if it's nothing nearby, then take some time this Saturday and just brew it.

 

[Blackmuse]

Not sure if you checked this out yet but it might help with how to make adjustments in the future. (videos and tutorials section of Forum)

 

[Duff33]

Thank you! I was missing the how to link the water calculator to the recipe. It looks good and I'm ready to jump in and attempt a brew

 

[The Brew Mentor]

Brew your beer.
It's best to use the ingredients as fresh as possible.
If your water is close to 7ph, for now I wouldn't worry about it.
You can drink your beer while exploring water, as there's a lot to water.
Have fun!
Brian