It is currently Tue May 21, 2013 7:06 am

All times are UTC - 8 hours





Post new topic Reply to topic  [ 9 posts ]  Go to page 1, 2  Next
Author Message
 Post subject: Acidulated Malt used to Adjust Mash PH in Boh. Pils
PostPosted: Fri Apr 15, 2011 7:42 pm 
 Profile

Joined: Sat Mar 19, 2011 4:00 pm
Posts: 170
Location: Amsterdam, NY
My software is telling me my mash PH will be 5.8
5% Acidulated Malt added to the bill should drop me down to ~5.3 PH
Will this be like too destructive to the taste of a Boh pils since it is billed a slightly smokey at up to 10% Acidulated Malt :?: :?: :?:
:jnj

_________________
Dead keg of Citra IPA
Double IPA going to secondary
for final dry hop


Top
 

 Post subject: Re: Acidulated Malt used to Adjust Mash PH in Boh. Pils
PostPosted: Sat Apr 16, 2011 12:26 pm 
 Profile

Joined: Wed May 27, 2009 9:18 am
Posts: 1383
Assuming that the base water is very low in mineral content as it really needs to be for Boh. Pils, especially with regard to sulfate, your mash pH will more probably be around 5.75. An addition of 3% sauermalz will bring this down to about 5.45 (all at room temperature) which will give you a fine beer. You will note something a little different in the flavor and that will be due to the sauermalz but it certainly won't be anything you'll complain about.


Top
 

 Post subject: Re: Acidulated Malt used to Adjust Mash PH in Boh. Pils
PostPosted: Sat Apr 16, 2011 7:24 pm 
 Profile

Joined: Sat Mar 19, 2011 4:00 pm
Posts: 170
Location: Amsterdam, NY
Thanks! My Ca will be ~9 ppm and So4 ~6 ppm, with RA ~7.23
I will be checking with a Ph meter, adding partial additions so I don't over-acidify the mash.
Using Weyerman Boh Pils Malt, I am planning on step mashing, Acid rest @ 105 F, Protein rest @131 F, and 153 F for Starch conversion. From what I could learn the lenght of the Protein rest should be about 10 - 15 min. for modified malt to avoid heading problems. I was planning on adding 5 % carapils on the ramp up to 153 F to cover my butt for good heading properties. Do you think I'm on track? :idea: :jnj

_________________
Dead keg of Citra IPA
Double IPA going to secondary
for final dry hop


Top
 

 Post subject: Re: Acidulated Malt used to Adjust Mash PH in Boh. Pils
PostPosted: Sat Apr 16, 2011 7:31 pm 
 Profile

Joined: Wed May 27, 2009 9:18 am
Posts: 1383
Yes, I do. Just remember that it takes a while for sauermalz to take effect. IOW with a 3% sauermalz addition you might see a dough in pH of even as low as 5.1. After a few minutes it will rise to around 5.3-5.4 and eventually (half hour?) it will settle in at 5.4 - 5.5. So don't panic and reach for the chalk if you see a low initial pH reading.


Top
 

 Post subject: Re: Acidulated Malt used to Adjust Mash PH in Boh. Pils
PostPosted: Sun Apr 17, 2011 8:35 am 
User avatar
 Profile

Joined: Fri Jun 27, 2008 7:53 pm
Posts: 752
Location: Longmont, CO
I use 1/2# in my German Pilsner with no ill effects.

_________________
Aging: Gotlandsdrickå, Baltic Porter in Bourbon barrel, Olde Ale #2 in whiskey barrel
On Draft: Nothing. Building a walk-in cooler right now.


Top
 

 Post subject: Re: Acidulated Malt used to Adjust Mash PH in Boh. Pils
PostPosted: Sun Apr 17, 2011 3:32 pm 
 Profile

Joined: Sat Mar 19, 2011 4:00 pm
Posts: 170
Location: Amsterdam, NY
foomench wrote:
I use 1/2# in my German Pilsner with no ill effects.

Man! You sure like those wooden kegs! Real ballsy brews with palate kicking taste! :aaron

_________________
Dead keg of Citra IPA
Double IPA going to secondary
for final dry hop


Top
 

 Post subject: Re: Acidulated Malt used to Adjust Mash PH in Boh. Pils
PostPosted: Mon Apr 18, 2011 7:28 am 
User avatar
 Profile

Joined: Fri Jun 27, 2008 7:53 pm
Posts: 752
Location: Longmont, CO
gwk453 wrote:
Man! You sure like those wooden kegs! Real ballsy brews with palate kicking taste! :aaron
Oh, the Belgian Golden Strong is going to go into a barrel too :-) And I hope to trade some of the Quad to a winery to get a barrel from them.

_________________
Aging: Gotlandsdrickå, Baltic Porter in Bourbon barrel, Olde Ale #2 in whiskey barrel
On Draft: Nothing. Building a walk-in cooler right now.


Top
 

 Post subject: Re: Acidulated Malt used to Adjust Mash PH in Boh. Pils
PostPosted: Mon Apr 18, 2011 8:03 am 
User avatar
 Profile

Joined: Sun Mar 25, 2007 4:47 pm
Posts: 156
Location: Northville, MI
foomench wrote:
I use 1/2# in my German Pilsner with no ill effects.


.5# for a 5g batch?

I dilute my water for pilsners by 50% with distilled water to get me close to the RA I want. I use some gypsum and calcium chloride along with 1TBL of 5.2 for a 13g batch.

_________________
Private Krizwit


Top
 

Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 9 posts ]  Go to page 1, 2  Next

All times are UTC - 8 hours



Who is online

Users browsing this forum: No registered users


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  

Powered by phpBB © 2009 phpBB Group