I recall the two row as being adjusted to 5 degrees L, but is there a specific number to use for Rahr Pilsner malt? Got a sack and brewing this weekend.
I don’t know if you can apply that to their Pils malt. If you have a pH meter and distilled water, mash a small sample of the malt with distilled water at the proper water/grist ratio and check the resulting pH. A typical pils malt will produce a pH of about 5.7 to 5.8. If the resulting pH is lower, using the increased malt color setting would be appropriate.
Getting the base malt pH right is the most important thing for getting the overall mash pH right. Base malt is the largest percentage of the grist and has the greatest influence.
Best Malz Pilsner seems to be more acidic than expected.
I’ve had to adjusts the color setting on my last few batches of German pils to get them to come into Brunwater predicted pH range.
I’ll do the mini mash with distilled water to see where the pH falls.
What would be the expected pH range for a typical American 2-row or Maris Otter malt?
my mini mash came in 0.25 lower than expected, 5.55 measured vs 5.8.
So do you figure out what is expected per Bru’n water, test, and then fudge the color numbers up or down to get you closer?
Away from my brewing notes, but that is what you do, I think I used 5L for the color.
Cool. Email my wife and tell her I need a pH meter.
An easy way is to use the MA sheet.
What you want to do is remove all pH altering substances from the sheet. Enter the grain as 100% of the grist. Now increase or decrease the °L of the malt until the estimated pH matches the distilled water pH of the malt.
Done.
Thanks!