Recently I brewed my first DIPA.
Upon calculating mash additions to bring pH within range 5.3-5.4, I found that it was going to take almost double the amount of salts I would normally use and put my ppm way out of the reccomended ranges.
I ended up using salts plus lactic acid to bring the pH within range. Luckily the beer turned out great and I am happy.
For my next DIPA brew can anybody share how they go about lowering mash pH.
How much is too much lactic acid.
Should I try acid or acid malt next time.
I looking for a simple solution without using a ton of resource.
Another question, is my initial calculated ppm of salts concentrated after the boil?
When I did my initial calculation I was worried about concentration and the beer having mineral flavors.
My approach is to add the salts I need for flavor, then see how much lactic acid I need to get the pH in range. Trying to adjust pH with salts alone seems pretty difficult.
Thank you sir.
My concern was post boil and if the ppm would increase do to concentration.
All said and done it turned out well.
I do notice that being in the keg for about 3 weeks now it still has a haze to it.
I’m thinking high chloride caused it.
I see you’re putting all the salts into the mashing water. That helps drive down the mash pH and reduces the amount of acid added to the mash. But I’m surprised that you’re needing to add acid along with that large amount of salts. How are you estimating the pH?
The ending concentrations look OK after dilution with the straight RO sparging water.
I bounce my recipes between beersmith and brewers friend water calculation.
I have issues with excel so I have not been able to use your spreadsheet in a while.