Yet another beer PH question! So my last 2 batches just taste a little to thin. I would like to try in increase the finial beer PH to around 4.3ish to see how this may effect the flavor. I believe that i like my “malty” styles with a little higher PH or so thats what i notice on commercial examples i have tested. Any suggestions on how i may do this with these two recipes. I pitched a suggested starter from yeastcalc or mrmalty and 02 to get 10ppm or so, 60 sec pure 02
This is a tasty Porter reminds me of Black butte from Deschutes but would be better i think with a higher PH.
Robust Porter: Post boil PH 5.52, finished beer PH 4.14. OG: 1.058 FG:1.014. Wyeast 1968
Mineral ranges: Ca-99, Mg-12,NA-19,Sulfate-50, Chloride-88, Alkalinity 113, RA:34
Recipe: Page’s Robust Porter
Brewer: Quattlebaum
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
Boil Size: 5.66 gal
Post Boil Volume: 4.16 gal
Batch Size (fermenter): 3.50 gal
Bottling Volume: 3.25 gal
Estimated OG: 1.058 SG
Estimated Color: 25.9 SRM
Estimated IBU: 27.0 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 83.4 %
Boil Time: 90 Minutes
Ingredients:
Amt Name Type # %/IBU
5 lbs 13.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.8 %
11.4 oz White Wheat Malt (2.4 SRM) Grain 2 9.3 %
6.7 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 5.5 %
4.3 oz Chocolate Malt (350.0 SRM) Grain 4 3.5 %
3.7 oz Carapils (Briess) (1.5 SRM) Grain 5 3.0 %
3.7 oz Chocolate Wheat Malt (500.0 SRM) Grain 6 3.0 %
0.26 oz Bravo [15.50 %] - Boil 60.0 min Hop 7 20.4 IBUs
0.21 oz Cascade [6.40 %] - Boil 30.0 min Hop 8 5.2 IBUs
0.21 oz Tettnang [3.80 %] - Boil 10.0 min Hop 9 1.5 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 10 -
Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 7 lbs 10.7 oz
Name Description Step Temperat Step Time
Mash In Add 3.36 gal of water at 165.7 F 151.0 F 60 min
Sparge: Fly sparge with 3.22 gal water at 168.0 F
Notes:
I think it would be better with a higher PH
English Brown: Post boil PH 5.60, finished beer PH 4.13. OG:1.050, FG:1.012. Wyeast 1469
Mineral ranges: Ca-100, Mg-15, Na-20, Sulfate-47, Chloride-88, Alkalinity- 125, RA:45
Recipe: Nutsy Brown Ale
Brewer: Quattlebaum
Asst Brewer:
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
Boil Size: 4.90 gal
Post Boil Volume: 3.90 gal
Batch Size (fermenter): 3.25 gal
Bottling Volume: 3.00 gal
Estimated OG: 1.050 SG
Estimated Color: 16.4 SRM
Estimated IBU: 27.5 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 84.2 %
Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU
5 lbs 0.9 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 84.9 %
6.0 oz Brown Malt (65.0 SRM) Grain 2 6.3 %
2.7 oz Crystal, Medium (Simpsons) (60.0 SRM) Grain 3 2.9 %
2.7 oz Oats, Flaked: Toasted (1.0 SRM) Grain 4 2.9 %
2.0 oz Chocolate Organic (Briess) (350.0 SRM) Grain 5 2.1 %
1.0 oz Chocolate Wheat (Weyermann) (500.0 SRM) Grain 6 1.0 %
0.75 oz Goldings, East Kent [5.70 %] - Boil 60.0 Hop 7 24.0 IBUs
0.30 oz Fuggles [4.20 %] - Boil 15.0 min Hop 8 3.5 IBUs
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 9 -
Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 5 lbs 15.3 oz
Name Description Step Temperat Step Time
Mash In Add 2.61 gal of water at 163.4 F 149.0 F 60 min
Sparge: Fly sparge with 3.01 gal water at 168.0 F
Notes:
Toast Oats 350 till golden brown.