Test Mash

[dstar26t]

When doing a small test mash to see where the pH falls on a certain recipe, does the grain need to be milled first? I don't give a crap about conversion, just want to see the pH.

[ajdelange]

Yes. The water in the test mash needs to have the same access to the grains interior as it does in the mashtun in order for it to dissolve those components that are responsible for setting pH (phosphates).

[dstar26t]

Darn it, was hoping to save some time. Thanks

[Travisty]

How big of a mash would one make to do a test mash? That sounds like a really good idea.

[brewinhard]

I have never heard of doing a test mash before. Does the whole grain bill (in proportions of course) get scaled down as well?

[ajdelange]

Yes, the grain "bill" in the test mash should be the same, proportionally, as the grain bill in the mash.This is especially important if you are relying on specialty malts (dark malts, acidulated malt...) to establish mash pH.

You don't need that much. When I do them (which is pretty rare these days) I use a 500 mL beaker.

Don't forget to try to have test mash water at close to the strike temperature you intend to use when you do the beer.

[whiteManCanHop]

Following the advice of AJ, I did a test mash (2 actually) for my recent schwarzbier. I performed it with two different RO water profiles and it really gave me great insight and confidence to brew the full size batch. Sure enough, the full mash landed right where it was supposed to.

[TastyMcD]

I love this forum.