I am just starting to investigate water chemistry. I don't have a pH meter, and while it's on my list, it will be awhile before one ends up in my brewery. So I'm using the spreadsheets just to check that I'm in the ballpark.
I was wondering if anyone had any data on the DI pH of flaked grains. My next brew will be an Irish Red with a rather high proportion of flaked corn and flaked barley. I haven't been able to find any info on how these should be entered into, say EZ Water. I did a forum search and all I could find was -TH- saying he "read somewhere" that they are about the same as malted grains. I couldn't find anything more definitive (or even anything else as tentative as that...)
My guesstimate would be that these grains may be a bit higher, since they aren't kilned. But in truth, I dunno.
Any guidance here?
I was wondering if anyone had any data on the DI pH of flaked grains. My next brew will be an Irish Red with a rather high proportion of flaked corn and flaked barley. I haven't been able to find any info on how these should be entered into, say EZ Water. I did a forum search and all I could find was -TH- saying he "read somewhere" that they are about the same as malted grains. I couldn't find anything more definitive (or even anything else as tentative as that...)
My guesstimate would be that these grains may be a bit higher, since they aren't kilned. But in truth, I dunno.
Any guidance here?