stosh
Well-Known Member
I ended up adding my salts to the mash at the 45 min mark. I do a full volume mash and always add them to the strike water before dough in. What effect could this have to the mash process and the final product?
What effect could this have to the mash process and the final product?
What was your mash pH before adding the salts?
The EZ water spreadsheet gave a pH of 5.33.
I assume that's the predicted mash pH if you include the salts. What does it predict if you don't include them?
How high depends on the malts used and on mash thickness.
Without salts and acid malt pH was a predicted 5.66
Did you also skip the acid malt at the beginning of the mash?
With the acid malt added and for distilled water I have it mashing at 5.35 to 5.58 pH, with dependence upon which 2-Row is being discussed here (since if it is a barley base malt and it isn't 6-Row, it's 2-Row).
if it finishes above 4.3 pH it may not be fully long term storage stable, but that only becomes a 'potential' concern 4 or more months down the road.
I mashed with the acid malt.
I used standard issue Briess 2 Row. You mention distilled water. What is the difference between that and RO as far as water profile?
I mashed with the acid malt.
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