Martin, is there a simple procedure a brewer can perform on a small malt sample to determine its relative acidity in a mash? Something along the lines of “take X grams of pulverized malt, add to Y grams of distilled H2O at 68 degrees F, wait Z minutes, record pH?”
I’m sure there are plenty of people on this forum who would be happy to perform this sort of data gathering (and send you the results), so having a standard process seems like good idea. And if there is also a simple way to translate that discovered pH value to an adjusted “L” value to plug into Brunwater to improve its performance, that would be good to know.
Why must we always make more work for ourselves, all the malsters have lot analysis on the malt. More over how do you know how to properly mash the malt without the specs.
Simple as that
No, Weyermann just lists general specs as well. No one here is getting lot analysis.
If north country is lacking, one should contact best. They are quick responders.
Mashed 0.25 lbs in a half quart of distilled water at 155F in a SS coffee thermos. Calibrated the Milwaukee 101 with fresh 7 and 4 solutions. Then measured the pH after my usual 10 minutes. Result was 5.55 pH.
When you get right down to it, the base malt is what dominates the resulting wort pH for most brews. The distilled water pH of typical pale and pils malts should fall in the 5.7 to 5.8 range. If the distilled water pH in a test came up much different than that, some adjustments to your calculations should be made.
Jim, I have shared data from Best Pils Lot number 12665. Malt has variance as an agricultural product. This one seems a little acidic for whatever reason.
What lot numbers have you had better luck with? As a Chief Engineer used to say, can you show us your data?
