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Beersmith calculating extra volume in hlt to cover herms coi

 
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Brianbrian88



Joined: 04 Jul 2020
Posts: 10
Location: Estevan sk


PostLink    Posted: Mon Jul 06, 2020 12:00 pm    Post subject: Beersmith calculating extra volume in hlt to cover herms coi Reply with quote


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How do you calculate the brewing salts additions in beer smith when you have to add extra volume to the hlt on a smaller recipe to cover the herms coil? Or should I just sparge with straight ro water that's been ph adjusted to 5.6 to 5.8 and then add my brew salts to boil kettle? Would straight ro be to harsh to sparge with?

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Brian allerton
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kal
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Joined: 12 Dec 2010
Posts: 10613
Location: Ottawa, Canada

Drinking: German Lager, Electric Creamsicle, London Pride, Kolsch, Belgian IPA, Red IPA, Russian Imperial Stout, Black Butte Porter

Working on: Weizen, Belgian Quad, Wit, English Pub Ale, Electric Creamsicle


PostLink    Posted: Mon Jul 06, 2020 12:31 pm    Post subject: Reply with quote

Hi Brian,

If you follow my recommend water adjustment guide, the amount of water in the HLT doesn't matter and than the amount of acid you may need to lower the pH slightly (depends on your water). My guide is here: https://shop.theelectricbrewery.com/pages/water-adjustment

RO water is simply water with all (close to) zeros for the salt/mineral amounts.

Kal

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Brianbrian88



Joined: 04 Jul 2020
Posts: 10
Location: Estevan sk


PostLink    Posted: Mon Jul 06, 2020 8:16 pm    Post subject: Reply with quote

If I understand correctly after rereading everything multiple times, you are adding the sparge water salts after the sparge as boil salts? And sparging with straight ph adjust water (in my case ro)
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Brian allerton
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kal
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Joined: 12 Dec 2010
Posts: 10613
Location: Ottawa, Canada

Drinking: German Lager, Electric Creamsicle, London Pride, Kolsch, Belgian IPA, Red IPA, Russian Imperial Stout, Black Butte Porter

Working on: Weizen, Belgian Quad, Wit, English Pub Ale, Electric Creamsicle


PostLink    Posted: Mon Jul 06, 2020 8:55 pm    Post subject: Reply with quote

Brianbrian88 wrote:
If I understand correctly after rereading everything multiple times, you are adding the sparge water salts after the sparge as boil salts?

Correct.

In step 4 (measure salt additions) I mention:

"The EZWaterCalculator spreadsheet has automatically calculated the sparge water additions (shown in green below) that will be added to the Boil Kettle to help mostly with flavour"

"As we measure out the salt additions we dump them into two small containers that have been labelled as 'mash' and 'boil'"

"During the brew day the mash salts are added to the heated water in the Mash / Lauter Tun at the same time as the grain and mixed well with the mash paddle. The sparge salts are added to the Boil Kettle after we've come to a boil."


Then in step 5 (brew day) I mention:

"During our brew day we add the various salts measured in the previous steps to the mash and to the boil, and make other water adjustments."

"After the wort has come to a boil in Boil Kettle and the foam (called 'hot break') has subsided, add the sparge salts to the boil."


Brianbrian88 wrote:
And sparging with straight ph adjust water (in my case ro)

Correct.

In step 5 (brew day) I mention:

"ACIDIFYING SPARGE WATER

Before we sparge (rinse the sugars from the grain using the sparge water in the Hot Liquor Tank) we want to ensure that the pH of the water isn't too high. Too high of a pH can extract excess tannins from the grain husks. While all beer will have some tannins, with most beers (including this one) we want to try and minimize the amount. Tannins have a tongue-drying astringent taste like over steeped tea or strong red wine.

We want the sparge water pH to be below 6.0 (when measured at mash temperature), preferably in the 5.6 to 5.8 range. Before sparging take a pH reading by placing the probe tip of the pH meter in the Hot Liquor Tank. If the water is well above the temperature your pH meter is able to compensate for you may want to extract a sample and wait for it to cool slightly first. To lower the pH, add some 88% lactic acid half a millilitres (mL) at a time using a 1mL (1 cc) syringe, wait a minute for the acid to recirculate and mix through the pump, and re-measure. It usually only takes us one or two millilitres at most in 10-13 gallons of sparge water to get down into the 5.6 to 5.8 range. All water is different however. Once you know how your water reacts, you'll be able to adjust it without having to measure the pH every time.

We usually acidify the sparge water while the mash is proceeding."


Kal

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