[mabrungard]

I have just published my advanced brewing water software, Bru'n Water.  This is the first program that I know of that includes the contribution of grain acidity and water alkalinity to allow the brewer to better predict and tailor their mash pH.  We know that tailoring brewing water based on the beer color does not work well.  This program moves beyond that limitation.  Mash pH is a strong factor in creating cleaner flavor, proper body, and desired fermentation and attenuation performance.

The program includes all the typical mineral calculators and goes on to provide acid calculators, dilution tools, extensively researched water profiles, and a comprehensive water knowledge section.  I think you will find that it is quite a useful tool for analyzing your water and truly figuring out how to make it fit your current beer's mashing requirements.  

The mash pH prediction equation in the program has been proven to come within 0.2 pH units.  With continued observations and reports from the brewing community, I expect that the prediction capability may be refined to as little as 0.1 pH unit.  

I have set up a web site to further explain and illustrate the program and serve as a downloading point for interested brewers.  Please visit the following site:

https://sites.google.com/site/brunwater/

Enjoy!

[Hokerer]

That looks real nice and wonderfully informative.  Looks like it'll be the last straw in getting me up off my lazy butt and sending for a report on my water.  Thanks.

[hopfenundmalz]

Just saw this on the HBD.  Will have to read the web page and download the speadsheet.

I have been looking for pickling lime, but it appears to be seasonal here in Michigan for some reason.

[Pawtucket Patriot]

I am very much looking forward to playing with this calculator, Martin. Thanks for your hard work!

[denny]

I've been beta testing this for Martin.  I've gotta say, not to diss anyone else, this is the absolute best water calculator I've used.  My beers have improved greatly since I started using it.

[dak0415]

Kudos Martin, we all appreciate the effort.  I've been playing with it and noticed that - once the 'Net Water Alkailinity' (following RA) goes negative (by adding Gypsum, for instance) , no amount of Lactic Acid as a water adjustment will change the Mash PH, while even a small amount of acidulated malt will reduce the mash PH.
How can that be?

[Mark G]

Wow, very well done Martin. This looks amazing. I'm looking forward to giving it a run.

[Kaiser]

Thanks Martin, this looks very impressive.

Did you base the color to acidity correlation on my work, or did you run additional titration experiments.

I have to play with this a little. While I have been working on something similar, I kept getting inconsistent results between the prediction and the actual mash pH and was never happy enough with the results to publish an updated version.

Kai

[mabrungard]

Kudos Martin, we all appreciate the effort.  I've been playing with it and noticed that - once the 'Net Water Alkailinity' (following RA) goes negative (by adding Gypsum, for instance) , no amount of Lactic Acid as a water adjustment will change the Mash PH, while even a small amount of acidulated malt will reduce the mash PH.
How can that be?

I put that in there purposely since the phosphate buffers will not let the mash pH drop below about 5 under normal circumstances.  By normal, I mean no external acid additions to the mash.  
This pH response was confirmed through experiments that Kai ran last month.  No matter how much calcium or magnesium hardness you add to the mash water, the mash pH will not drop below roughly 5.  This is a good thing since a mash pH of less than 5.2 (room-temp measurement) does not produce a very inviting beer in my opinion.  The body is thinner and the beer is noticably tart.  

I incorporated this response in the mash pH calculation by limiting the minimum RA value used in the pH estimate to zero.  Negative RA values are assumed to be zero RA.  (The acid malt is on the other side of the equation in the malt acidity.  Its not affected by the zero RA limit.  I'll be adding a note that acid additions to the water that produce a negative RA would not be properly accounted in this program.  Unlike adding Ca or MG, acid in the mash can drop the pH below 5.)

So, you did find an interesting quirk, but in practice it should not be an issue to most brewers.  I welcome any suggestions that we should include the ability to model pH below 5, but I haven't found the need at this time.

Kai, the malt acidity was based on your work and you are credited on the instruction sheet of the program.  Thanks!

[bluesman]

Martin...this is absolutely fantastic work.

I commend you for your efforts. I will be using this software in the  near future. I'll be sure to make a donation.

Thanks alot! 

[alikocho]

This looks truly stupendous. Given what I learnt from you earlier in the week about my water report I expect to spend quite a bit of time playing with this one.

[jaybeerman]

Martin, I know you've been working on this for quite some time, it must feel good to finally put it out there.  Thanks and cheers, j

[hamiltont]

It will be greatly appreciated by many, including me.  Thanks Martin!  Cheers!!!

[tschmidlin]

Thanks Martin, I can't wait to dig into it! 

[richardt]

Outstanding.  I can't wait to try it out on my next brew day.  Thanks for sharing your expertise with the rest of us.