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Author Topic: new Pale Ale  (Read 2513 times)

Offline mabrungard

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Re: new Pale Ale
« Reply #15 on: April 17, 2015, 07:24:45 pm »
There could be another reason for the low pH. I've had a similar response from an English brewer using Crisp Amber malt. The maltster calls it a 'roast' malt. But, when the brewer planned the brew with Bru'n Water, he assumed it was a crystal malt. He measured pH and found the mash was a couple tenths low. When he went back and entered the amber malt as a 'roast' malt, the pH prediction was almost perfect.

I guess its possible that this Red malt may have a similar response. Try it as a roast malt and see if the prediction is closer to your observation.
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Offline Wort-H.O.G.

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Re: new Pale Ale
« Reply #16 on: April 17, 2015, 08:50:17 pm »

There could be another reason for the low pH. I've had a similar response from an English brewer using Crisp Amber malt. The maltster calls it a 'roast' malt. But, when the brewer planned the brew with Bru'n Water, he assumed it was a crystal malt. He measured pH and found the mash was a couple tenths low. When he went back and entered the amber malt as a 'roast' malt, the pH prediction was almost perfect.

I guess its possible that this Red malt may have a similar response. Try it as a roast malt and see if the prediction is closer to your observation.
I suspect there is some acidulated Impact not reasonably accounted for Martin. It's the second time I've run into this , and I'm not so surprised this time. Your software is dead on most of the time. It's these anomalies with base malts that are processed differently that throw things out of wack. Once you know what you are dealing with its rectifiable. 


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Offline narcout

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Re: new Pale Ale
« Reply #17 on: April 19, 2015, 06:51:56 pm »
wow 10# red x really dropped my PH vs projected.

I had the same experience with it.
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Offline Wort-H.O.G.

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new Pale Ale
« Reply #18 on: April 19, 2015, 06:57:39 pm »
Yeah doesn't work out as roast malt setting...at least at 10lbs. That drops projected ph to 4.4. Setting it to crystal gets closer, but as long as you know you what you are dealing with, you can just add your baking soda in advance and all is good.

I had similar lower ph with floor malted Maris otter I was using.
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Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest