Author Topic: Mash pH DIPA  (Read 576 times)

Offline curtdogg

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Mash pH DIPA
« on: January 26, 2018, 05:53:32 PM »
Recently I brewed my first DIPA.
Upon calculating mash additions to bring pH within range 5.3-5.4, I found that it was going to take almost double the amount of salts I would normally use and put my ppm way out of the reccomended ranges.

I ended up using salts plus lactic acid to bring the pH within range. Luckily the beer turned out great and I am happy.

For my next DIPA brew can anybody share how they go about lowering mash pH.
How much is too much lactic acid.
Should I try acid or acid malt next time.
I looking for a simple solution without using a ton of resource.

Another question, is my initial calculated ppm of salts concentrated after the boil?
When I did my initial calculation I was worried about concentration and the beer having  mineral flavors.

All your help and opinions are appreciated.

Curtis.

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Offline denny

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Re: Mash pH DIPA
« Reply #1 on: January 26, 2018, 05:55:10 PM »
My approach is to add the salts I need for flavor, then see how much lactic acid I need to get the pH in range.  Trying to adjust pH with salts alone seems pretty difficult.
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Offline blatz

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Re: Mash pH DIPA
« Reply #2 on: January 26, 2018, 07:27:57 PM »
shouldn't need too too much lactic on a DIPA.

as denny says, nail your chosen ppms for sulfate, chloride, etc.  then bring your pH down as needed.

I use lactic for ales and acid malt in lagers, just cause that's how I do it.
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Offline mabrungard

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Re: Mash pH DIPA
« Reply #3 on: January 26, 2018, 07:34:04 PM »
Most people won't taste 88% lactic in water at dosage of 1 ml/gal or less. That's a pretty healthy dose.
Martin B
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Offline curtdogg

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Re: Mash pH DIPA
« Reply #4 on: January 30, 2018, 05:33:49 PM »
Most people won't taste 88% lactic in water at dosage of 1 ml/gal or less. That's a pretty healthy dose.
I really appreciate the input gents.

This was what I used to get my mash to 5.3pH.
8lbs MO
6LBS 2 ROW
1LBS HONEY MALT
6 gal RO
4.5 ml 88% Lactic acid
1.6 qt/lbs

Ppm
Ca 172
Mg 26
Na 80
S04 397
Cl 89

2.5 Gal sparge RO not treated.

All this brought my pre boil PPM to.
Ca 121
Mg 18
Na 8
S04 280
Cl 64

After sparging the ppm do not look so bad.

Denny, mabrungard do you see any flaws with this?

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Offline denny

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Re: Mash pH DIPA
« Reply #5 on: January 30, 2018, 06:02:08 PM »
Looks good to me.  We'll see what The Master has to say!  ;)
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Offline curtdogg

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Re: Mash pH DIPA
« Reply #6 on: January 30, 2018, 06:05:33 PM »
Looks good to me.  We'll see what The Master has to say!  ;)
Thank you sir.
My concern was post boil and if the ppm would increase do to concentration.
All said and done it turned out well.
I do notice that being in the keg for about 3 weeks now it still has a haze to it.
I'm thinking high chloride caused it.


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Offline mabrungard

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Re: Mash pH DIPA
« Reply #7 on: January 30, 2018, 07:17:16 PM »
I see you're putting all the salts into the mashing water. That helps drive down the mash pH and reduces the amount of acid added to the mash. But I'm surprised that you're needing to add acid along with that large amount of salts. How are you estimating the pH?

The ending concentrations look OK after dilution with the straight RO sparging water.
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Offline curtdogg

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Re: Mash pH DIPA
« Reply #8 on: January 30, 2018, 07:25:40 PM »
I see you're putting all the salts into the mashing water. That helps drive down the mash pH and reduces the amount of acid added to the mash. But I'm surprised that you're needing to add acid along with that large amount of salts. How are you estimating the pH?

The ending concentrations look OK after dilution with the straight RO sparging water.
I bounce my recipes between beersmith and brewers friend water calculation.
I have issues with excel so I have not been able to use your spreadsheet in a while.

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« Last Edit: January 30, 2018, 07:29:18 PM by curtdogg »

Offline mabrungard

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Re: Mash pH DIPA
« Reply #9 on: January 31, 2018, 02:03:31 AM »
I bounce my recipes between beersmith and brewers friend water calculation.
I have issues with excel so I have not been able to use your spreadsheet in a while.

Well, my experience tells me that you're in for a surprise. I'm sorry that you couldn't get Bru'n Water to work for you.
Martin B
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Offline curtdogg

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Re: Mash pH DIPA
« Reply #10 on: January 31, 2018, 02:10:01 AM »
I bounce my recipes between beersmith and brewers friend water calculation.
I have issues with excel so I have not been able to use your spreadsheet in a while.

Well, my experience tells me that you're in for a surprise. I'm sorry that you couldn't get Bru'n Water to work for you.
What suprise would that be Martin?
Do tell.

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