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Thread: Dark Grain and Mash pH

  1. #1
    Join Date
    Jan 2006
    Posts
    3

    Dark Grain and Mash pH

    Does anyone have a good source of info for how much and at what addition rate Dark grains affect mash pH? I read something about this a while back but can't seem to remember where...

    Web site? Book? Post a formula here?

    ....just let me know...

  2. #2
    Join Date
    Jan 2003
    Location
    Palau
    Posts
    1,602
    "Dark grains" are a pretty broad category. And sauermalz (acidulated malt) can also be used to acidify your mash. The mash pH will be influenced by water chemistry, exact makeup of malt bill, and length of mash, among other issues. I'm afraid the only way to know for sure is to try it in your system. Good luck!

  3. #3
    Join Date
    Oct 2002
    Location
    Macomb,Oklahoma
    Posts
    97

    John Palmers Book on homebrewing

    It has the best graf to manipulate the pH by wort color from dark malts.
    Internet page
    Doug A Moller
    Brewmaster
    Doug's Brau Haus
    (405)226-3111

  4. #4
    Join Date
    Jan 2006
    Posts
    3
    I probably should have mentioned in the first place...I'm taking into account my water already, using this formula in Daniels "DGB":

    predicted mash pH =

    5.8 + (0.028 * [(Total Alk_CaCO3 * 0.056) - (Ca_ppm * 0.04) - (Mg_ppm * 0.033)]

    However, I was trying to come up with a correction calculation for dark grains. (realizing "dark grains" is a fairly vague category") .

    Of course, just getting a pH meter out would be the smart thing to do...but...I'm just trying to find quick and easy way to at least calculate some ballpark figures...

  5. #5
    Join Date
    Jan 2006
    Posts
    3
    .....which looks like the same calc in Palmer.... hmm...the formulas behind that nomograph,.....???

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