Reiterated Mashing, First Time Any Tips?

[chewyheel]

I just recently listened the the Experimental Brewing podcasts on reiterated mashing, which was very convenient since my next brew is going to be a big English Barleywine. The only drawback was that they didn't go into great detail about how to ensure the reiterated mash pH was within normal limits. therein lies my problem. Here is my grain bill thus far

14 # Maris Otter
12 oz UK Amber
8 oz UK Dark Crystal

Mash at 150

My main concern is mash pH when doing the second mash. I was considering just using just 8 pounds of Maris Otter base malt for the first mash, then adding my crystal malt to the rest of the MO for the reiterated mash. I'm not sure how to properly treat the reiterated mash to ensure my pH is still good. Also I do not have a pH meter, but this maybe the proper motivation to get one. Any tips are greatly appreciated.

 

[BrewnWKopperKat]

I'm not sure how to properly treat the reiterated mash to ensure my pH is still good.

https://www.homebrewersassociation.org/forum/index.php?topic=30978.0 is a long running topic on double mashing. I re-skimmed the 1st page of the topic to confirm there are pH meters involved in the discussion.

Chris Colby's three part series on reiterative mashing (links below) also talks about pH in part 2 (http://beerandwinejournal.com/reiterated-mashing-2/).

 

[chewyheel]

Awesome thanks for the links, looks like I should get my answers there.