Liquor Treatment and Mash pH Question

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1634 Racine

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HI All. I'm just starting to dabble a bit more in the water chemistry and would appreciate any advice on the following. I'm looking to adjust my base water for a pale ale recipe.

Source water as follows:

Calcium (ppm)Magnesium (ppm)Alkalinity as CaCO3Sulfate (ppm)Chloride (ppm)Sodium (ppm)Water pH
265794051627.7

So I figured a generous addition of Gypsum would bump up my calcium and sulphates. Then a smaller addition of Epsom salts to bring me to the following:

Final Calcium (ppm)Final Magnesium (ppm)Final Total Alkalinity as CaCO3Final Sulfate (ppm)Final Chloride (ppm)Final Sodium (ppm)Final Residual Alkalinity as CaCO3
88157922851627

However, when I use that target water profile in Beersmith I get an estimated mash pH of 5.64. Grain bill is just MO + small amount of crystal.

If I include an acid addition to remove at alkalinity I get a very low RA and Beersmith says it only reduces estimated mash pH to 5.53

Final Calcium (ppm)Final Magnesium (ppm)Final Total Alkalinity as CaCO3Final Sulfate (ppm)Final Chloride (ppm)Final Sodium (ppm)Final Residual Alkalinity as CaCO3
8815-122810862-73

Any thoughts on what a good approach would be to get a suitable water profile and mash pH?
 
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