Tony
Quality over Quantity
- Joined
- 26/4/04
- Messages
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Hi all
I recently posted a topic questioning a mashes pH effect on haze in the beer.
The eleged best pH range is suposed to be between 5.0 and 5.5 for the mash.
I used my new ph meter good to 1/100th of a pH today and here are the results.
Recipe:
Bulls EyePA 2
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 52.00 Wort Size (L): 52.00
Total Grain (kg): 12.40
Anticipated OG: 1.055 Plato: 13.60
Anticipated EBC: 20.0
Anticipated IBU: 48.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
64.5 8.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
24.2 3.00 kg. Weyermann Vienna Germany 1.038 7
5.6 0.70 kg. TF Caramalt UK 1.034 30
4.0 0.50 kg. TF Crystal UK 1.034 145
1.6 0.20 kg. JWM Dark Crystal Australia 1.036 230
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Target Pellet 8.80 18.4 60 min.
30.00 g. Goldings - E.K. Pellet 5.20 4.9 20 min.
30.00 g. Wye Challenger Pellet 6.60 6.3 20 min.
30.00 g. Wye Northdown Pellet 7.20 6.8 20 min.
30.00 g. Goldings - E.K. Pellet 5.20 3.0 10 min.
30.00 g. Wye Challenger Pellet 6.60 3.8 10 min.
30.00 g. Wye Northdown Pellet 7.20 4.1 10 min.
30.00 g. Goldings - E.K. Pellet 5.20 0.4 1 min.
30.00 g. Wye Challenger Pellet 6.60 0.4 1 min.
30.00 g. Wye Northdown Pellet 7.20 0.5 1 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.09 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
WYeast 1335 British Ale II
I tested the town water with no adjustments and got a pH of 7.96. A bit high !!!
On mashing in i let it stand for a couple of minuites and tested the pH. got 5.71.
I added 2 teaspoons of gypsum to yhe mash and stired in well and got 5.64. Not the inprovement i was hopping on.
Well being an IPA i figured burtonising the water wouldnt hurt so in went another 2 teaspoons (this is a 45 liter volume mash dont forget) and got it down to 5.60
I am now condiderind some sort of acid addition to buffer the high town waters pH and lower the mash pH to the 5.3 that i was aiming for.
Does anyone have any sugestions on what to use?
citric i have but im sure there are others.
cheers
I recently posted a topic questioning a mashes pH effect on haze in the beer.
The eleged best pH range is suposed to be between 5.0 and 5.5 for the mash.
I used my new ph meter good to 1/100th of a pH today and here are the results.
Recipe:
Bulls EyePA 2
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 52.00 Wort Size (L): 52.00
Total Grain (kg): 12.40
Anticipated OG: 1.055 Plato: 13.60
Anticipated EBC: 20.0
Anticipated IBU: 48.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
64.5 8.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
24.2 3.00 kg. Weyermann Vienna Germany 1.038 7
5.6 0.70 kg. TF Caramalt UK 1.034 30
4.0 0.50 kg. TF Crystal UK 1.034 145
1.6 0.20 kg. JWM Dark Crystal Australia 1.036 230
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Target Pellet 8.80 18.4 60 min.
30.00 g. Goldings - E.K. Pellet 5.20 4.9 20 min.
30.00 g. Wye Challenger Pellet 6.60 6.3 20 min.
30.00 g. Wye Northdown Pellet 7.20 6.8 20 min.
30.00 g. Goldings - E.K. Pellet 5.20 3.0 10 min.
30.00 g. Wye Challenger Pellet 6.60 3.8 10 min.
30.00 g. Wye Northdown Pellet 7.20 4.1 10 min.
30.00 g. Goldings - E.K. Pellet 5.20 0.4 1 min.
30.00 g. Wye Challenger Pellet 6.60 0.4 1 min.
30.00 g. Wye Northdown Pellet 7.20 0.5 1 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.09 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
WYeast 1335 British Ale II
I tested the town water with no adjustments and got a pH of 7.96. A bit high !!!
On mashing in i let it stand for a couple of minuites and tested the pH. got 5.71.
I added 2 teaspoons of gypsum to yhe mash and stired in well and got 5.64. Not the inprovement i was hopping on.
Well being an IPA i figured burtonising the water wouldnt hurt so in went another 2 teaspoons (this is a 45 liter volume mash dont forget) and got it down to 5.60
I am now condiderind some sort of acid addition to buffer the high town waters pH and lower the mash pH to the 5.3 that i was aiming for.
Does anyone have any sugestions on what to use?
citric i have but im sure there are others.
cheers