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Thread: Mash Tun pH

  1. #1
    Join Date
    Mar 2011
    Posts
    1

    Arrow Mash Tun pH

    Our City water supply has a pH of 8.2. I titrate the hot water in the mash tun down to pH5.0 to pH 5.2 with food grade phosphoric acid.
    After I add the grist, the pH jumps to 7.2 - 7.4.

    What can be done to get the mash tun pH in the recommended range of pH 5.2? Start with a lower pH in the foundation water??

    Camrosebrewer

  2. #2
    Join Date
    May 2009
    Posts
    2,324
    Quote Originally Posted by camrosebrewer
    Our City water supply has a pH of 8.2. I titrate the hot water in the mash tun down to pH5.0 to pH 5.2 with food grade phosphoric acid.
    After I add the grist, the pH jumps to 7.2 - 7.4.

    What can be done to get the mash tun pH in the recommended range of pH 5.2? Start with a lower pH in the foundation water??

    Camrosebrewer

    http://www.midwestsupplies.com/5-2-mash-stabilizer.html

    that should do the trick.
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  3. #3
    Join Date
    May 2006
    Posts
    3,695
    pH is really a small part of the picture. A decent barley AG grist ought to get most tap or well waters pretty close to ~5.2. If you dough in and the pH only drops to ~7, you've got some serious alkaline buffering going on. Get an analysis of the H2O you're using, you may want to consider cutting it with some distilled water to get to a decent proportion of minerals. If this is municipal tap water, call the water dept., ask for the chemist, explain you want the typical ranges for the most of the common minerals. they will probably be about ready to talk your ear off because someone finally called that cares about what they do for a living. If it's a well, you'll have to pay for it, but in your case it sounds like it will be information you really should have. In the meantime brew some beers with lots of dark/roasted grain.
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