[curtdogg]

What's the best mash pH for a hopped up brown ale?
I usually shoot for 5.4 for my IPA and Pale ales.

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[denny]

close enough.  Maybe 5.3

[brewinhard]

I have like 5.4 for these especially if you have a decent amount of roasted malt (ie chocolate) and/or munich.

[curtdogg]

Not a lot, recipe (janet's brown)
has about 4% chocolate 350L and 8% crystal 40L.
Any thoughts on replacing the 6% wheat with chocolate rye?

Thanks guys.


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[Iliff Ave]

Not a lot, recipe (janet's brown)
has about 4% chocolate 350L and 8% crystal 40L.
Any thoughts on replacing the 6% wheat with chocolate rye?

Thanks guys.


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I assume the wheat you are referring to is chocolate wheat? I love chocolate rye so I say go for it.

I normally shoot for a mash pH of 5.6 for brown ales but I brew on the malty spectrum of the style. Dark and bitter/hoppy are two things that usually don't go well (outside of wookey jack ) together for me

[curtdogg]

Not a lot, recipe (janet's brown)
has about 4% chocolate 350L and 8% crystal 40L.
Any thoughts on replacing the 6% wheat with chocolate rye?

Thanks guys.


Sent from my SM-G930P using Tapatalk

I assume the wheat you are referring to is chocolate wheat? I love chocolate rye so I say go for it.

I normally shoot for a mash pH of 5.6 for brown ales but I brew on the malty spectrum of the style. Dark and bitter/hoppy are two things that usually don't go well (outside of wookey jack ) together for me

No sir, the recipe says white wheat or pale wheat. Assuming the wheat in the recipe is for head retention and body I was thinking of the choc rye for; head retention, body and another dimension of roast/chocolate flavor.

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[Iliff Ave]

Not a lot, recipe (janet's brown)
has about 4% chocolate 350L and 8% crystal 40L.
Any thoughts on replacing the 6% wheat with chocolate rye?

Thanks guys.


Sent from my SM-G930P using Tapatalk

I assume the wheat you are referring to is chocolate wheat? I love chocolate rye so I say go for it.

I normally shoot for a mash pH of 5.6 for brown ales but I brew on the malty spectrum of the style. Dark and bitter/hoppy are two things that usually don't go well (outside of wookey jack ) together for me

No sir, the recipe says white wheat or pale wheat. Assuming the wheat in the recipe is for head retention and body I was thinking of the choc rye for; head retention, body and another dimension of roast/chocolate flavor.

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Sounds good to me either way. That should up the roast character for sure.

[curtdogg]

Not a lot, recipe (janet's brown)
has about 4% chocolate 350L and 8% crystal 40L.
Any thoughts on replacing the 6% wheat with chocolate rye?

Thanks guys.


Sent from my SM-G930P using Tapatalk

I assume the wheat you are referring to is chocolate wheat? I love chocolate rye so I say go for it.

I normally shoot for a mash pH of 5.6 for brown ales but I brew on the malty spectrum of the style. Dark and bitter/hoppy are two things that usually don't go well (outside of wookey jack ) together for me

No sir, the recipe says white wheat or pale wheat. Assuming the wheat in the recipe is for head retention and body I was thinking of the choc rye for; head retention, body and another dimension of roast/chocolate flavor.

Sent from my SM-G930P using Tapatalk

Sounds good to me either way. That should up the roast character for sure.

Thanks. It will depend in what my LHBS has in stock.

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[curtdogg]

Not a lot, recipe (janet's brown)
has about 4% chocolate 350L and 8% crystal 40L.
Any thoughts on replacing the 6% wheat with chocolate rye?

Thanks guys.


Sent from my SM-G930P using Tapatalk

I assume the wheat you are referring to is chocolate wheat? I love chocolate rye so I say go for it.

I normally shoot for a mash pH of 5.6 for brown ales but I brew on the malty spectrum of the style. Dark and bitter/hoppy are two things that usually don't go well (outside of wookey jack ) together for me

No sir, the recipe says white wheat or pale wheat. Assuming the wheat in the recipe is for head retention and body I was thinking of the choc rye for; head retention, body and another dimension of roast/chocolate flavor.

Sent from my SM-G930P using Tapatalk

Sounds good to me either way. That should up the roast character for sure.

Thanks. It will depend in what my LHBS has in stock.

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Stuck with the original grain recipe.
They had Northern Brewer but not cascade or centennial. I chose Palisade instead, we will see how it turns out.

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[curtdogg]

close enough.  Maybe 5.3

Denny please school me on why you would go 5.3

Thanks.

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[BrewBama]

Per Mr Brungard: "Achieving a mash pH that is within a tenth or two of the desired target can produce acceptable results.  General suggestions for mashing pH targets are provided in the table below.  As can be seen in the table, mashing pH has multiple impacts and the brewer can tailor the pH to enhance certain goals. Be aware that other factors beyond pH can affect character. The pH only helps achieve that character"

Suggested Mashing pH Targets (room-temp measurement):

More fermentable wort with less body 
5.3 to 5.4

Less fermentable wort with more body
5.4 to 5.5

More sharpness or tartness in beer
5.1 to 5.2

Lighter-colored beers 5.3 to 5.4

Darker-colored beers 5.4 to 5.6

Hop-focused beers    5.3 to 5.5

Malt-focused beers 5.2 to 5.3

https://sites.google.com/site/brunwater/water-knowledge

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[HoosierBrew]

Another $0.02 - Along the lines of Martin's guidelines, I like 5.5pH for American Brown ale, to soften the impact of the roasted malt. I like the addition of the chocolate but like it not to be overly assertive in brown ale. At the same time, hop character is not diminished in my version of Janet's Brown in the slightest @ 5.5  .

[denny]

close enough.  Maybe 5.3

Denny please school me on why you would go 5.3

Thanks.

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Because I'm pragmatic and it's close enough.  I might not necessarily shoot for it, but I'd accept it.  I guess that really doesn't answer your original question, though.

[curtdogg]

close enough.  Maybe 5.3

Denny please school me on why you would go 5.3

Thanks.

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Because I'm pragmatic and it's close enough.  I might not necessarily shoot for it, but I'd accept it.  I guess that really doesn't answer your original question, though.

Because Denny said so is good enough for me. I hope you have a nice day Denny.

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[denny]

close enough.  Maybe 5.3

Denny please school me on why you would go 5.3

Thanks.

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Because I'm pragmatic and it's close enough.  I might not necessarily shoot for it, but I'd accept it.  I guess that really doesn't answer your original question, though.

Because Denny said so is good enough for me. I hope you have a nice day Denny.

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You, too, sir!