Acidulated Malt used to Adjust Mash PH in Boh. Pils

[gwk453]

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

[ajdelange]

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.

[gwk453]

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?

[ajdelange]

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.

[foomench]

I use 1/2# in my German Pilsner with no ill effects.

[gwk453]

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!

[foomench]

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

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.

[krizwit]

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.