i wanna do another experiment with a G pils using distilled and adding gypsum etc to it, Can someone point me in a direction? i do not have brun water or any other calculator at the moment, so say my mash volume is 3.5 gallons(distilled) and equal volume for sparge, what should i put and how much to get a nice bright hoppy but balanced crisp G pils?
Get Brunwater and uwwe the yellow dry or boiled Jever profile
unfortunately i cannot get any software at the moment, how would you wing this Denny?
I don’t have anything in front of me to reference, but seat of the pants, I would wing it at strike: 3g CaSO4, 3 g CaCl2, .5 g Brewtan B . Mash with at least .25 up to .5 pounds of acidulated malt. That should be in the ballpark, but I would run it through a free calculator and see what I got before brewing…Adjust sparge water with lactic or phosphoric acid as needed (minimal I bet).
I wouldn’t especially without knowing your grist.
For a G pils I usually have more sulfate than chloride
I just made 10 gallons of German Pils using Brunwater’s Jever profile and RO water. If I remember I will see what I added when I get home to consult my notes.
im a silly man i actually have brun water lol, i’m using 100% pilsner malt(viking) im going with 1.9g gypum, 0.9g calcium chloride and 0.7g epsom salt for the mash 3.5 gallons 1.4ml 88% lactic to acidify
for the sparge- 4 gallons(not equal like i mentioned before but close) 2.2 g gypsum, 1g calcium chloride and 0.8g epsom salt and for acidification 1.6ml lactic
according to brun water this gets me to est mash of 5.39, (calcium 59, mg 5, sodium 8, sufate 104, chloride 46 and bicarbonate -58)
this seems right on the money right?
Yep. A s;lightly lower pH wouldn’t be bad, but neither is what you’ve got there. I don’t treat my sparge water either, but that doesn’t mean you can’t.
a ph of 5.2 is probably more ideal right? so when you say you dont treat your sparge you mean just throw all the salts in the mash and the untreated sparge will dilute it down to target?
I put all the salts in the mash and add a small portion of acid to the sparge.
ive been using brewtarget for more than a decade now. its free and works on windows, mac and linux. if you dont want to spend the time dialing it in, you can use Beer Recipe Calculator | Brewer's Friend
not sure if it works well, but would get you closer? and yes, BRUN water is free
A mash pH of 5.4 is good when mashing a grist with a lot of pils malt. It aids in the eventual removal of DMS. It is appropriate to bring the wort pH to under 5.2 at the end of the boil.
I was going to say that 5.2 was a bit low for the mash, but the expert beat me to it…looks like you have a pretty good idea on where to head. Cheers.
If you can post here, you can access any of the free water calculators. All it takes is internet access, which you apparently have.
maybe someone can help correct what im doing wrong with bru’n water. on brewday i got total different results then predicted, my sparge water was supposed to be 5.6 ended up being 3.5 :(, my mash ph was supposed to be 5.39 ended up being closer to 5.5, i filled out everything according to my starting water, added my grist in this case 100%pils, added enough gypsum,cal chloride and epsom to get to yellow dry profile everything seemed right on paper but not translating to my actual brew day, what might i be doing wrong?
i did some minor tiny adjustments to the mash and just sparged with the 3.5 ph water for the hell of it lol, the pre boil wort is 5.39 so i guess i’ll be alright after all
Looks at the sparge acidification tab in Bru’n water. Pretty straight forward. Take the pH of your distilled. Probably in the 7-8 range. Then select your target pH. Add acid to reach.
The pH of water is far less important than the buffering capacity of the ions dissolved in it. Distilled water has zero buffering capacity, so even a small acid addition can lead to large swings in pH. This doesn’t necessarily translate to large differences once added to the mash. I wouldn’t worry about the pH of your sparge water too much.
I do no adjustment to sparge water. Of course, the water I use doesn’t have a heavy mineral load.