Author Topic: Increase finial beer PH?  (Read 402 times)

Offline quattlebaum

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Increase finial beer PH?
« on: March 03, 2014, 06:22:35 PM »
Yet another beer PH question!  So my last 2 batches just taste a little to thin. I would like to try in increase the finial beer PH to around 4.3ish to see how this may effect the flavor. I believe that i like my "malty" styles with a little higher PH or so thats what i notice on commercial examples i have tested. Any suggestions on how i may do this with these two recipes. I pitched a suggested starter from yeastcalc or mrmalty and 02 to get 10ppm or so, 60 sec pure 02

This is a tasty Porter reminds me of Black butte from Deschutes but would be better i think with a higher PH.
Robust Porter: Post boil PH 5.52, finished beer PH 4.14.  OG: 1.058 FG:1.014. Wyeast 1968
Mineral ranges: Ca-99, Mg-12,NA-19,Sulfate-50, Chloride-88, Alkalinity 113, RA:34

Recipe: Page's Robust Porter
Brewer: Quattlebaum
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.66 gal
Post Boil Volume: 4.16 gal
Batch Size (fermenter): 3.50 gal   
Bottling Volume: 3.25 gal
Estimated OG: 1.058 SG
Estimated Color: 25.9 SRM
Estimated IBU: 27.0 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 83.4 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5 lbs 13.0 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         1        75.8 %       
11.4 oz               White Wheat Malt (2.4 SRM)               Grain         2        9.3 %         
6.7 oz                Caramel/Crystal Malt - 80L (80.0 SRM)    Grain         3        5.5 %         
4.3 oz                Chocolate Malt (350.0 SRM)               Grain         4        3.5 %         
3.7 oz                Carapils (Briess) (1.5 SRM)              Grain         5        3.0 %         
3.7 oz                Chocolate Wheat Malt (500.0 SRM)         Grain         6        3.0 %         
0.26 oz               Bravo [15.50 %] - Boil 60.0 min          Hop           7        20.4 IBUs     
0.21 oz               Cascade [6.40 %] - Boil 30.0 min         Hop           8        5.2 IBUs     
0.21 oz               Tettnang [3.80 %] - Boil 10.0 min        Hop           9        1.5 IBUs     
1.0 pkg               London ESB Ale (Wyeast Labs #1968) [124. Yeast         10       -             


Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 7 lbs 10.7 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 3.36 gal of water at 165.7 F        151.0 F       60 min       

Sparge: Fly sparge with 3.22 gal water at 168.0 F
Notes:


I think it would be better with a higher PH
English Brown: Post boil PH 5.60, finished beer PH 4.13. OG:1.050, FG:1.012. Wyeast 1469
Mineral ranges: Ca-100, Mg-15, Na-20, Sulfate-47, Chloride-88, Alkalinity- 125, RA:45

Recipe: Nutsy Brown Ale
Brewer: Quattlebaum
Asst Brewer:
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 4.90 gal
Post Boil Volume: 3.90 gal
Batch Size (fermenter): 3.25 gal   
Bottling Volume: 3.00 gal
Estimated OG: 1.050 SG
Estimated Color: 16.4 SRM
Estimated IBU: 27.5 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 84.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5 lbs 0.9 oz          Pale Malt, Maris Otter (3.0 SRM)         Grain         1        84.9 %       
6.0 oz                Brown Malt (65.0 SRM)                    Grain         2        6.3 %         
2.7 oz                Crystal, Medium (Simpsons) (60.0 SRM)    Grain         3        2.9 %         
2.7 oz                Oats, Flaked: Toasted (1.0 SRM)          Grain         4        2.9 %         
2.0 oz                Chocolate Organic (Briess) (350.0 SRM)   Grain         5        2.1 %         
1.0 oz                Chocolate Wheat (Weyermann) (500.0 SRM)  Grain         6        1.0 %         
0.75 oz               Goldings, East Kent [5.70 %] - Boil 60.0 Hop           7        24.0 IBUs     
0.30 oz               Fuggles [4.20 %] - Boil 15.0 min         Hop           8        3.5 IBUs     
1.0 pkg               West Yorkshire Ale  (Wyeast Labs #1469)  Yeast         9        -             


Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 5 lbs 15.3 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 2.61 gal of water at 163.4 F        149.0 F       60 min       

Sparge: Fly sparge with 3.01 gal water at 168.0 F
Notes:
------
Toast Oats 350 till golden brown.


Offline hopfenundmalz

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Re: Increase finial beer PH?
« Reply #1 on: March 03, 2014, 07:52:26 PM »
You can dissolve some baking soda in RO water and add too a glass of beer. measure it all, so you can set it up. 
Jeff Rankert
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Offline quattlebaum

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Re: Increase finial beer PH?
« Reply #2 on: March 04, 2014, 06:25:23 PM »
Sorry i should have made it a little more clear. Any suggestions on how i can effect the finial beer PH starting at the mash or water additions. i assume that i just try to mash a little higher? but my boil PHs are 5.5, 5.6 i though that was high. I suppose i will just fool around with it to see.

Offline Jimmy K

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Re: Increase finial beer PH?
« Reply #3 on: March 04, 2014, 08:19:15 PM »
From what I understand, raising mash pH will raise wort and finished beer pH. No experience with this though.
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Offline mabrungard

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Re: Increase finial beer PH?
« Reply #4 on: March 05, 2014, 05:53:29 AM »
From what I understand, raising mash pH will raise wort and finished beer pH. No experience with this though.

It's definitely not a 1 to 1 relationship, but there SHOULD be a minor increase or decrease in the final beer pH with an increase or decrease in wort pH. Wort, Yeast and their metabolic processes are pretty good buffers.
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