I brewed the attached recipe recently. The problem I had with it was that the mash pH, predicted by BeerSmith 3, seemed to be way off, or I am not understanding the program well. Under the mash tab, the Unadjusted Mash pH is predicted to be 5.35. I added 2 mL lactic acid to the mash water to bring it down just a tad (probably unnecessary, I know). The Adjusted Mash pH was then given as 5.25. However, after dough-in (10 minutes into saccharification), the measured pH was 6.2! This is with a very good pH meter that was appropriately calibrated and wort that was cooled to room temperature. I added an additional 15 mL lactic acid at that point. The subsequent pH was 4.88, so I overshot some.
After I brewed, I ran my recipe, source water, and water additions through Brun Water. It predicted a mash pH at dough-in of 6.31, pretty close to my measured mash pH of 6.2. Again, BeerSmith predicted a pH of 5.25.
Why is there such a difference between BeerSmith and Brun Water? Which should I actually use?
After I brewed, I ran my recipe, source water, and water additions through Brun Water. It predicted a mash pH at dough-in of 6.31, pretty close to my measured mash pH of 6.2. Again, BeerSmith predicted a pH of 5.25.
Why is there such a difference between BeerSmith and Brun Water? Which should I actually use?