View previous topic :: View next topic |
Author |
Message |
mike0416
Joined: 03 Jan 2017 Posts: 62
|
Link Posted: Sat Mar 17, 2018 1:29 pm Post subject: Water Adjustments in MLT vs. BK |
|
|
Hi Kal,
Thanks for the article on water chemistry. Thanks - very helpful. I did not want to read that whole book on water
I use Beersmith for my brewing software. It adds all salts to the MLT. It does break up the additions between the MLT and BK like the spreadsheet that you reference. Are there noticeable advantages to breaking up the additions as you suggest, or is it acceptable to add all of the salts to the MLT?
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Sat Mar 17, 2018 1:40 pm Post subject: |
|
|
Some brewers choose to add all their salts at once. That's fine, as long as your mash pH doesn't get too low. Sometimes you may have enough salts you want to add that it's going to lower the pH too far. An example would be a beer with lots of dark grains as that tends to push the pH down. In that case you may want to not add *any* of the salts to the mash, but all to the boil.
At the end of the day, do whatever works for you and creates the flavours you're looking for.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
mike0416
Joined: 03 Jan 2017 Posts: 62
|
Link Posted: Mon Mar 19, 2018 2:04 pm Post subject: |
|
|
If Beersmith says to add to the mash and does not have a calc for the boil, you think it's better to split the addition 50/50 HLT/BK?
|
|
Back to top |
|
|
701pilot
Joined: 10 May 2016 Posts: 50 Location: northern california
Drinking: Bohemian Pilsner,Caribou Slobber, Munich Helles, Weissbier, Black Bute Porter, RIS, Irish Red Ale
Working on: Milk Chocolate Stout
|
Link Posted: Mon Mar 19, 2018 2:22 pm Post subject: |
|
|
You can use Beer Smith for both additions by setting up one calculation for the mash water quantity and another for the sparge water quantity. Then add the sparge water salts to the boil kettle. Or just use EZ Water Calculator and let it do the work. I chose the latter.
_________________ Mark
I can't change the laws of physics but with enough horse power I can chase it into submission.
|
|
Back to top |
|
|
mike0416
Joined: 03 Jan 2017 Posts: 62
|
Link Posted: Mon Mar 19, 2018 3:37 pm Post subject: |
|
|
I didn't know you could do that, Mark. I'll check it out. I thought BS over EZ would be better since it does an automatic calculation. I'll try both and see. Thanks.
|
|
Back to top |
|
|
SD Endorf
Joined: 24 Apr 2015 Posts: 88
|
Link Posted: Mon Mar 19, 2018 4:02 pm Post subject: |
|
|
Many ways to achieve your desired results. IMO this brewery setup is perfect for adding all salts to the HLT. (Excepting acid or soda, which are added directly to the MT)
Less measuring and margin for error. For example, I put 20 Gallons RO in the HLT and base my calculations off that.
Mike, when you check out BS and EZ, you likely will find different results.
BS is known for it's inaccuracies, particularly with lactic additions. I'm a fan of BS but would not recommend using this feature.
I use Bru'nWater. Its calculations consistently match my Ph readings.
|
|
Back to top |
|
|
|
|