Mash pH

[toby]

@dmtaylor

This will be measured in grams, not ounces or pounds!  If you’re not sure what to use, start with a tablespoon each of calcium chloride and gypsum per 5 gallons of final beer, and see where that gets you.

I assume you meant teaspoon? ~15g of each in a 5 gallon batch seems high to me (and my own water is pretty bereft of those minerals).

@denny

Does it work for you?  Have you checked your pH after using it?  It not only didn’t work for me (and a LOT of others), but it gave my beer weird off flavors.

Personally, I’ve never even tried it since the local water here is already bordering on too much sodium (our water is practically mineral free except for sodium. carbonates, and the chloramine added for sanitation).  I just treat for chloramines with campden, adjust acidity (or in our case lack thereof, i.e pH of 8.5), and add CaCl and CaSO4 to suit the style I’m brewing.

[dmtaylor (Dave Taylor)]

A tablespoon of each wouldn’t kill any brew starting with soft water and would certainly fix the pH issue.  If your water already has some minerals then use less.