When is the best time to adjust the pH of the mash

[manticle]

You're probably about right. My stainless steel pans need a good clean after boiling water. So if the CaCO3 is 382 then after 15 min boil I should be down to about 80 or less. I've been watching Palmers RA video that was in an earlier post where he talks about Residual Alkalinity. Where he says that RA = alkalinity - (Ca/3.5 + Mg/7) I assume Alkalinity is the CaCO3 value?

Yes. Alkalinity is commonly expressed as CaCO3.

 

[pk.sax]

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I've been trying to figure out an oddity from my last brew that used some rolled oats. I did put them straight into the mash. The issue is that extraction was ingloriously low.

I've not been able to pin down exactly what I did wrong. But on an unrelated query, ended up reading on the effect of phytic acid binding with calcium in food (in the body) and am wondering if the kilo of rolled oats in 10 kilos of malted barley would have put enough phytic acid in there to cause a calcium deficiency in the mash?

Does someone know a decent scientific link/source to read up on calcium in mashing and unmalted pulses and how they affect starch conversion?

 

[danestead]

practicalfool

do rolled oats require a specific cereal mash, or are they already converted and just require a steeping?

 

[pk.sax]

Hiya Dane
Not sure, hence the questions. How to brew does say to cook them prior. I didn't... don't think I'll figure out that brew particularly, too much 'stuff' happened for good recordkeeping to happen. Just looking for a bit of information on how unmalted adjuncts work and why to do what is recommended by palmer etc.

 

[anthonyUK]

You're probably about right. My stainless steel pans need a good clean after boiling water. So if the CaCO3 is 382 then after 15 min boil I should be down to about 80 or less. I've been watching Palmers RA video that was in an earlier post where he talks about Residual Alkalinity. Where he says that RA = alkalinity - (Ca/3.5 + Mg/7) I assume Alkalinity is the CaCO3 value?

I'm in the same situation as you. Where are you located?
I'm in East Hants where the water comes from chalk aquifers and I seriously doubt that boiling will reduce the alkalinity by anywhere near what you mention.
The best option is to measure your alkalinity with a Salifert test kit which cost £10 and will do 100's of tests.
Your only real options if you want to brew light pilsners or IPAs is:

• to use an acid (Sulfuric/Hydrochloric/Phosphoric/Lactic/CRS) but these will nearly always have a flavour impact.
• Use a known good water source for some/all of your brewing water such as Tesco Ashbeck which is almost perfect and about £1/5l

 

[danestead]

Hiya Dane
Not sure, hence the questions. How to brew does say to cook them prior. I didn't... don't think I'll figure out that brew particularly, too much 'stuff' happened for good recordkeeping to happen. Just looking for a bit of information on how unmalted adjuncts work and why to do what is recommended by palmer etc.

Yeah, whether it needs a mash would be the question I'd try find an answer to. I have not used rolled oats before however I was just wondering of the different things that may have affected your efficiency.

 

[Black n Tan]

practicalfool

do rolled oats require a specific cereal mash, or are they already converted and just require a steeping?

Rolled oats do not need a cereal mash as they have been gelatinised when heated and rolled. They should be mashed rather than steeped.