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Author Topic: Infusion Step mashing and pH management  (Read 5660 times)

Offline VictorBrew

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Re: Infusion Step mashing and pH management
« Reply #15 on: January 04, 2016, 08:56:02 am »
I used RO water and then Brunwater to dial the pH in.

What was your target pH?

Offline hopfenundmalz

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Re: Infusion Step mashing and pH management
« Reply #16 on: January 04, 2016, 09:33:48 am »
I used RO water and then Brunwater to dial the pH in.

What was your target pH?
That spends on the beer. For malty dark beers5.5 to 5.6. For IPA around 5.4. Pilsners and Helles used to be 5.2-5.3, but I am targeting those to be 5.5-ish in the mash, then dropping to 5.2 in the kettle with lactic acid.
Jeff Rankert
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Offline VictorBrew

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Re: Infusion Step mashing and pH management
« Reply #17 on: January 04, 2016, 11:00:30 am »
Sorry - I meant for the Grodziskie beer.  It sounded like you had brewed that specific beer before, so I was inquiring about that brew specifically.

Offline hopfenundmalz

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Re: Infusion Step mashing and pH management
« Reply #18 on: January 04, 2016, 11:50:05 am »
Sorry - I meant for the Grodziskie beer.  It sounded like you had brewed that specific beer before, so I was inquiring about that brew specifically.

OK, got it. I was after something around 5.3 or so. RO with no alkalinity added, and added Ca and Mg will get you there.

This was brewed maybe 5 years ago. I thought it was nice, the wife would have preferred that I made a standard Rauchbier.
Jeff Rankert
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Offline Wort-H.O.G.

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Re: Infusion Step mashing and pH management
« Reply #19 on: January 04, 2016, 05:03:35 pm »
I'm no expert and just started steps..but this chart and some readings indicate temp and ph at each step should be managed. I adjusted salt additions to manage somewhere in middle ph target for beta and alpha. There's overlap so perhaps 5.3-5.4 for both would suffice, I just decided 5.3 for beta and 5.5 for alpha as targets.




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Offline VictorBrew

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Re: Infusion Step mashing and pH management
« Reply #20 on: January 04, 2016, 05:07:15 pm »
Excellent.  I have run across that diagram before.  Great reference.  Thanks for posting.

Rob

Offline hopfenundmalz

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Re: Infusion Step mashing and pH management
« Reply #21 on: January 04, 2016, 05:40:28 pm »
When I step mash, I use a direct fired mash tun, I don't worry about pH due to adding more water. Thought i would say that.
Jeff Rankert
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Home-brewing, not just a hobby, it is a lifestyle!

Offline Wort-H.O.G.

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Re: Infusion Step mashing and pH management
« Reply #22 on: January 04, 2016, 05:54:09 pm »

When I step mash, I use a direct fired mash tun, I don't worry about pH due to adding more water. Thought i would say that.

Jeff- do you just pick a ph that falls into range for both beta and alpha...say 5.4?


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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

Offline hopfenundmalz

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Re: Infusion Step mashing and pH management
« Reply #23 on: January 04, 2016, 07:40:39 pm »

When I step mash, I use a direct fired mash tun, I don't worry about pH due to adding more water. Thought i would say that.

Jeff- do you just pick a ph that falls into range for both beta and alpha...say 5.4?


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These days, yes. I even had excellent beers down at 5.2-5.3. For my German beers I am looking at 5.4-5.6 now to bring out more malt, then drop the pH I the kettle to 5.2-5.3 where appropriate (light colored crisp beers).
Jeff Rankert
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Offline ynotbrusum

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Re: Infusion Step mashing and pH management
« Reply #24 on: January 04, 2016, 08:08:02 pm »
Interesting, Jeff.  So are you using the calculator for the lactic addition or just measuring actual pH in the boil kettle and adding a bit by bit until you reach your desired level?  (I have considered a similar approach, but wasn't so sure that I wanted to do a lot of tinkering in the kettle (or in the keg, even).
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Offline Wort-H.O.G.

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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

Offline Wort-H.O.G.

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Re: Infusion Step mashing and pH management
« Reply #26 on: January 05, 2016, 04:05:28 pm »

Interesting, Jeff.  So are you using the calculator for the lactic addition or just measuring actual pH in the boil kettle and adding a bit by bit until you reach your desired level?  (I have considered a similar approach, but wasn't so sure that I wanted to do a lot of tinkering in the kettle (or in the keg, even).

I've been doing this for awhile now. I mash in the 5.5 range for light to Amber lager and then add lactic to kettle 1ml at time to drop to around 5.1.


Sent from my iPad using Tapatalk
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

Offline mpietropaoli

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Re: Infusion Step mashing and pH management
« Reply #27 on: February 17, 2016, 12:12:54 pm »

While I totally get the idea of a never ending search for an esoteric character, I also have a bit of a pragmatic gene that pulls me back to reality. Plus, I dont really want to be a Munich Helles expert. Id rather be able to make lots of styles pretty well. Not willing to go OCD on this for ten years.

As The Stranger said to The Dude: "I like yer style, Dude."

Following this thread as we are brewing a 14G batch of helles in a few weeks.  Debating on whether to do a hochkurz or just single infusion.  Also playing around with different mash pH's and whether to drop kettle pH prior to boil. 
Bubblin': helles
Flowin': IIPA, Doppelbock, Flanders
Sittin': More Flanders, Braison,
Thinkin': wit, more helles

Offline hopfenundmalz

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Re: Infusion Step mashing and pH management
« Reply #28 on: February 17, 2016, 08:16:00 pm »
Interesting, Jeff.  So are you using the calculator for the lactic addition or just measuring actual pH in the boil kettle and adding a bit by bit until you reach your desired level?  (I have considered a similar approach, but wasn't so sure that I wanted to do a lot of tinkering in the kettle (or in the keg, even).
I think Steve had the 0.125 ml 85% lactic acid per pound of grain. It seems to work, via pH measurements. Limited sample size - 2 recently.
Jeff Rankert
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Ann Arbor Brewers Guild
Home-brewing, not just a hobby, it is a lifestyle!

Offline ynotbrusum

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Re: Infusion Step mashing and pH management
« Reply #29 on: February 19, 2016, 03:24:13 pm »
Yea, that would be the range I would have expected.  I'm going to try it and monitor the pH through the process to see what I get.
Hodge Garage Brewing: "Brew with a glad heart!"