![]() I do agree that the reported sulfate level for the Vienna water profile is a bit high. So, I would move that room temperature pH prediction down into the 5.3 to 5.2 range. This is in contrast to hoppy beers that are better when mashed at around 5.4. In addition, reports from AJ DeLange and Colin Kaminski suggest that in malty styles, a room temp mash pH of around 5.2 produces a more pleasant beer. All mash and wort pH experience is based on room temperature measurement. No! We don’t care about the fact that mash pH is several tenths lower at mash temp than room temp. So just make the mineral additions, you cannot even measure so little enough lactic to drop it under 6.0 anyway so don’t sweat it. Mg: 0 ( don’t really need, especially for a first foray)īig note: I forgot you were using distilled when referencing to acidifying your sparge.ĭistilled contains zero alkalinity and you will not add any Alk or Bicarb when adding only gypsum and CaCl, so this is bigger in the scope of things over PH.ĭistilled will be 7.0PH out of the still and will offgas in packaging thereafter dropping usually to 6.5 ish. It is better to err towards 5.6-5.7 on this recipe as I have found Munich adds more acidity than normally thought. Without any addition the room temp Ph is 5.5 you add some bicarb to increase PH to 5.6. 0.20g/gal Lime/ 3.5g mash = 0.7 gram ( your adding a dose of Ca along with some bicarbonate) 0.20g/gal CaCl/ 3.5g mash = 0.7 gram ( your adding a dose of CL and more Ca)Ĭ. 0.23g/gal gypsum/ 3.5g mash = 0.8 gram ( your adding SO4 and some Ca)ī. As there is something to be said about too much mouthfeel/ body that moves away from easy drinking in a Vienna.Ī. If it were me FWIW I would shoot lower around 152. Although via the recipe/ grist noted you will add plenty of mouthfeel. Ideal is <6.0 to prevent tannin/ polyphenol extraction.ġ54 mash rest is fine. If you do not adjust alkalinity in the sparge you will be using water that is typically around 7-10PH for bottled/ tap. ![]() In addition even though you “might” be batch sparging, consider adjusting the sparge with acid and drop the magnesium. So simply bring your sulfate down until you are closer to 1.3 or lower on the spreadsheet.Īlso go back in and adjust your acid addition until your ROOM TEMP PH target is at/ around 5.6ĥ.6PH at room temp will equate to around 5.3 when mashing.ĥ.4PH at room temp will equate to around 5.1 when mashing. ![]() When using noble hops you want to keep sulfate as low as possible and also this beer should be closer to neutral/ malty not into a bitter/highly bitter profile regarding SO4/ Cl. ![]() I think your targets are pretty close, the only thing I note in the guided profile and your resultant sulfate level is too high. I’m new at using Bru’n Water and working from distilled water as a base, so I might be way off on this! I was trying to hit the vienna boiled targets but shoot for a calcium over 50ppm to aid in yeast health.ģ.5 gallons 90mn rest at 154 degrees (Mash PH of ~5.4?) I’ve started to work on a Vienna Lager recipe keeping all of this in mind and would like some feedback on my water and recipe, any help or suggestions would be greatly appreciated.īelow is what I’m planning, let me know what you think. Since moving towards doing lagers this winter because my basement is ideal temp, I’ve really been focusing on my water, mash PH and making sure everything lines up for the style. ![]()
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