Rahr Pale Ale (US) 10.0 lb 77 % Mash 37 3 °L
Crystal 60L (CA) 1.0 lb 7 % Mash 34 60 °L
White Wheat (US) 1.0 lb 7 % Mash 40 2 °L
Flaked Oats 0.7 lb 5 % Mash 33 2 °L
De-Husked Caraf III (DE) 0.15 lb 1 % Mash 32 470 °L ( just for some color)
mash thickness 1.5 Qt/gal 151 temp 70 min.
hops are nugget leaf 1 oz@ 50,10,0
1st water profile is 9 gal Ro with 6 grams gypsum, 4.5 grams CI, 1.5 grams NA added to the total 9 gal(4.5 mash 4.5 sprauge)
2nd water was my city water witch is hard and full of who knows what and testing it dose little good because it changes weekly and even the color of it changes. this is why I'm trying to go with Ro.
This is the recipe I used and did it 2 times using different waters, but had low ph mash reading both times in the mash.
I used Ph strips at room temp. did a test using these strips with different waters and they passed so I'm assuming the test strips are fairly accurate.
According to the strips the Ph was below 5 but not below 4.6 throughout the entire mash. I was trying to get 5.3 or so.
after 20 mim with low Ph I decided to throw in 4 grams of baking soda to try to raise the Ph but this had 0 effect witch I found odd with the Ro water test batch. (added soda to 1/2 gal of wort and mixed in mash by stirring)
my ending hydrometer readings after the boil with 6 gal in the kettle with the Ro test was 1.059 and with the city water it was 1.057. witch leads me to believe the mash Ph is not harming my mash too much but I'm worried about taste and yeast health.
Now here is the kicker, back about 20 batches I was having high Ph problems witch lead me to use gypsum and Ci in my mashes and I had made lots of beer with good mash Ph with these additions. now I'm having low Ph.
I know a may be over reacting here but the quest for better beer is one I may never finish but will also never give up on.
any advise is welcome.
P.s I know that Ph meters are better but the budget says otherwise.
Crystal 60L (CA) 1.0 lb 7 % Mash 34 60 °L
White Wheat (US) 1.0 lb 7 % Mash 40 2 °L
Flaked Oats 0.7 lb 5 % Mash 33 2 °L
De-Husked Caraf III (DE) 0.15 lb 1 % Mash 32 470 °L ( just for some color)
mash thickness 1.5 Qt/gal 151 temp 70 min.
hops are nugget leaf 1 oz@ 50,10,0
1st water profile is 9 gal Ro with 6 grams gypsum, 4.5 grams CI, 1.5 grams NA added to the total 9 gal(4.5 mash 4.5 sprauge)
2nd water was my city water witch is hard and full of who knows what and testing it dose little good because it changes weekly and even the color of it changes. this is why I'm trying to go with Ro.
This is the recipe I used and did it 2 times using different waters, but had low ph mash reading both times in the mash.
I used Ph strips at room temp. did a test using these strips with different waters and they passed so I'm assuming the test strips are fairly accurate.
According to the strips the Ph was below 5 but not below 4.6 throughout the entire mash. I was trying to get 5.3 or so.
after 20 mim with low Ph I decided to throw in 4 grams of baking soda to try to raise the Ph but this had 0 effect witch I found odd with the Ro water test batch. (added soda to 1/2 gal of wort and mixed in mash by stirring)
my ending hydrometer readings after the boil with 6 gal in the kettle with the Ro test was 1.059 and with the city water it was 1.057. witch leads me to believe the mash Ph is not harming my mash too much but I'm worried about taste and yeast health.
Now here is the kicker, back about 20 batches I was having high Ph problems witch lead me to use gypsum and Ci in my mashes and I had made lots of beer with good mash Ph with these additions. now I'm having low Ph.
I know a may be over reacting here but the quest for better beer is one I may never finish but will also never give up on.
any advise is welcome.
P.s I know that Ph meters are better but the budget says otherwise.
