Hi,
We just did a double batch of IPA. The one standard pale and the other black by cold steeping the strike & sparge water with patent black.
The mash temperatures were basically the same.
Before cold crashing the beers the black was at 1016 while the pale version was at 1020.
Can this be due to the black malt changing the pH?
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We just did a double batch of IPA. The one standard pale and the other black by cold steeping the strike & sparge water with patent black.
The mash temperatures were basically the same.
Before cold crashing the beers the black was at 1016 while the pale version was at 1020.
Can this be due to the black malt changing the pH?
Sent from my iPad using Tapatalk
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