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Author Topic: ph levels  (Read 330 times)

Budboy

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ph levels
« on: May 14, 2018, 04:59:59 PM »
Hi everyone I have been all grain brewing a while I want to take it to the next level and start changing ph levels I was looking at using Acidulated malt in my mash but when do I add to the mash,do I check the water ph level and add the grain to the start of the mash of do I let the mash rest for a bit check ph level and then add the grain to get it to the right ph level

Brew Beerymore

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Re: ph levels
« Reply #1 on: May 14, 2018, 08:40:05 PM »
What is the pH level of your water?
Quote of BB:    I think I've passed that point where I'm no longer under the influence of alcohol. The alcohol is actually under my influence..

FV 1: USB Porter OG: 1.090
FV 2: Network Porter OG: 1.040

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Budboy

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Re: ph levels
« Reply #2 on: May 14, 2018, 08:54:32 PM »
I don’t know my ph level I have bought a
Ph meter just waiting for it to come I know the mash ph has to be 5.2 just wanting to know when to add the Acidulated malt do I add it with the rest of the grain bill at the beginning or do I wait 10 to 15 min then take the ph reading and then add the Acidulated malt

Brew Beerymore

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ph levels
« Reply #3 on: May 15, 2018, 05:02:16 AM »
You need to know the pH of your strike water first, then calculate how much acidulated malt you want for your target pH in the mash.

Different grains lower the pH individually. Caramel malt the most, pilsener malt the least. This means that you have to plot in your grain bill to have accurate results, I recommend EZ water, Brewer’s Friend, or Beersmith.

You don’t necessarily want 5.2 pH all the time. It’s good when you want the hoppiest beer, but for a stout you may want closer to 5.6. The acidulated malt goes in with the rest, and you take a wort sample after 15 min in the mash and COOL DOWN to 20 C before you take the pH.

You want between 5.2-5.6 pH depending on the style you’re brewing. Adding Calcium is also favorable in most parts of the world. My own drinking water only has about 20 ppm of Calcium, and you want to have at least 50 ppm to accommodate the hops and malts.

I add Calcium Sulfate and Calcium Chloride to accomplish this, but then I also know my water profile. Have a look at Brewer’s Friend to see if your water source is listed to find the values for your water. Then you can plot everything into a calculator as suggested above. I hope this was somewhat useful to you.


17!
« Last Edit: May 17, 2018, 05:32:04 AM by Brew Beerymore »
Quote of BB:    I think I've passed that point where I'm no longer under the influence of alcohol. The alcohol is actually under my influence..

FV 1: USB Porter OG: 1.090
FV 2: Network Porter OG: 1.040

Tap 1: Solid IPA 7% ABV
Tap 2: BB's Ginger Brew 6,5
Keg 3 & 4: Clean Slate Saison 17

combat32

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Re: ph levels
« Reply #4 on: May 15, 2018, 07:56:07 AM »
Brew Beerymore said it all  :)

here is a link to the How to brew online book a good read if you want to learn about adjusting water and stuff Water Link
if you have other questions dont hesitate to ask.
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BuddhaNole

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Re: ph levels
« Reply #5 on: May 15, 2018, 10:29:17 AM »

...you want to have at least 150 ppm to accommodate the hops and malts.

Are you sure you didn't mean 50 ppm? Bru'n Water suggest a range of 50-100 ppm for calcium.
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Budboy

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Re: ph levels
« Reply #6 on: May 15, 2018, 04:57:07 PM »
 thanks everyone that was very help full

Brew Beerymore

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Re: ph levels
« Reply #7 on: May 17, 2018, 05:32:28 AM »

...you want to have at least 150 ppm to accommodate the hops and malts.

Are you sure you didn't mean 50 ppm? Bru'n Water suggest a range of 50-100 ppm for calcium.

Didn't catch that typo. Thanks!
Quote of BB:    I think I've passed that point where I'm no longer under the influence of alcohol. The alcohol is actually under my influence..

FV 1: USB Porter OG: 1.090
FV 2: Network Porter OG: 1.040

Tap 1: Solid IPA 7% ABV
Tap 2: BB's Ginger Brew 6,5
Keg 3 & 4: Clean Slate Saison 17

 

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