Not For Horses
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- 28/8/13
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I've been doing some testing on mashing sorghum malt to try and get to the bottom of poor efficiency.
I've done a few small mashes and have found that mash temperature ph is around 4.7.
Punching the numbers into Ezy water calculator and trying to adjust with salts gives ppm values well above recommended values.
First question I guess would be how much bicarbonate is too much flavour wise for a range of styles from pale to dark?
Second question would be how else could such a big increase in mash ph be achieved?
I've done a few small mashes and have found that mash temperature ph is around 4.7.
Punching the numbers into Ezy water calculator and trying to adjust with salts gives ppm values well above recommended values.
First question I guess would be how much bicarbonate is too much flavour wise for a range of styles from pale to dark?
Second question would be how else could such a big increase in mash ph be achieved?