bru'n water and water to grist ratio-martin please weigh in

[wort-h.o.g]

coming off another string we had discussing removing roast grains from main mash - it got me thinking as i loaded my profile into bru’n water:

• if i remove 2.5lbs of roast grains from main mash and check the remove from main mash box box in bru’n water, shouldn’t the water to grist ratio be modified to reflect the amount of grain removed from main mash?

i’m clearly capable of doing the math on my on, im just wondering how that’s impacting my PH calculations because i figure its using full mash weight and water to grist ratio - and that changes PH.

maybe we need another calc added to show main mash water to grist ratio that is used to figure roast grain removed, and then total mash water to grist ratio?

[mabrungard]

Wow, that is a lot of roast. But I’m assuming this must be for more than a 5 gal batch!

No, you wouldn’t need or want to modify the water/grist ratio. Remember, you will eventually be adding those roast grains back to the mash and there are minor benefits in having a slightly thinner mash. Additionally, the pH prediction for that roast-less mash is based on the water volume you have originally input.

The mash pH prediction is a balance that looks at the total acidity of your mash grist and the alkalinity of the water you are mashing with.

[wort-h.o.g]

thanks for the response.

so in this brew process , the roast grains are not added back to the mash. they are cold steeped for 24 hours, grains discarded and steep is used in the batch sparge process.

so i guess where i was going is based upon this process, the total grist to water ratio in the main mash is off when you are totally removing those grains from the main mash.

[denny]

@wort-h.o.g

thanks for the response.

so in this brew process , the roast grains are not added back to the mash. they are cold steeped for 24 hours, grains discarded and steep is used in the batch sparge process.

so i guess where i was going is based upon this process, the total grist to water ratio in the main mash is off when you are totally removing those grains from the main mash.

Why not just add the steeped liquid to the kettle?  That’s what I do.

[wort-h.o.g]

Yes that’s an option. I’m using the steeped liquid in my batch sparge water simply as ph control

[denny]

@wort-h.o.g

Yes that’s an option. I’m using the steeped liquid in my batch sparge water simply as ph control

Sent from my iPhone using Tapatalk

My experience is that if I get the mash pH right, I don’t have to worry about the batch sparge pH.  Maybe your water is more extreme.

[morticaixavier]

Seems like in that case you should just remove the roasted grains from the recipe in bru’n water and pretend they don’t exist.

As an aside martin, my autocorrect now recognizes bru’n as a word:D

[erockrph]

@morticaixavier

Seems like in that case you should just remove the roasted grains from the recipe in bru’n water and pretend they don’t exist.

That’s what I do with grains that I add right before starting my runoff. For my purposes, I’m mainly interested in what Brunwater is telling me for the bulk of the mash where conversion is happening.

[wort-h.o.g]

@erockrph

@morticaixavier

Seems like in that case you should just remove the roasted grains from the recipe in bru’n water and pretend they don’t exist.

That’s what I do with grains that I add right before starting my runoff. For my purposes, I’m mainly interested in what Brunwater is telling me for the bulk of the mash where conversion is happening.

Precisely what is done to know main mash in the program. I was just suggesting instead of fudging the numbers, just add formula to remove grains from mash when you check remove roast or crystal from mash box…just a thought.