Smoked Malt and Mash pH

Base malt.

 

I can't imagine you'd be using enough to impact the pH greatly...unless you are.

For instance, adding .5lbs of roasted malt (greatest comparitive change in pH) to a 12lb grain bill only lowers the pH .03 points.

 

Edit: read the info incorrectly. Here you go: http://www.weyermann.de/eng/produkte.asp?idkat=16&umenue=yes&idmenue=0&sprache=2

 

Still looking, they don't list it there...jeebus.

Well, I researched a bit, and can't find any numbers for it. All I can find is mention of smoke having a Ph of 2.4, so I'd imagine that would drop the base malt down a bit...how much...no idea.

Sorry I couldn't be more helpful.

 

I was surprised when I discovered crystal malt added more acidity than roast

 

My bad...could be because more of it is usually used...sounded counterintuitive to me, also.

 

Many crystal malts have more acidity than roasted malts. On average about the same as roast. We often use more crystal in our beers than roast by weight. Look at the graph on the right.

http://braukaiser.com/wiki/index.php/Mash_pH_control#Grist

 

If you look at the Lovibond of Rauchmalt and say it is about 3L.
http://www.weyermann.de/eng/produkte.asp?idkat=232&umenue=yes&idmenue=37&sprache=2

Then look at Kai's graph.
http://braukaiser.com/wiki/index.php/Mash_pH_control#Grist

You might say the Rauchmalt is a base malt that has acidity in the range of Rahr 2 row or vienna malt, both base malts.

Use Brunwater to design the water for your grist. Then check the pH with papers or a meter. Report back with the results.

 

What's your opinion about Martin's claim: Rahr base malts are more acidic than other base malts such that you should add 3L to the color to account for the difference?

 

Looks like Kai found similar results, so it might be spot on.

 

KT has done measurements that show the ColorpHast strips tend to measure about 0.3 lower that a pH meter. If these are the same strips that you use, then you measurement is quite consistent with your prediction.

There is acidity associated with all malt. That, along with residual alkalinity of the water, is what determines the mash pH. See this site for technical details, if interested.

 

When did you test the mash for its pH?
The Bru'n water spreadsheet notes pH will increase a few points by the end of the mash.

 

I will phrase what was said in "Water" by Palmer and Kaminski.

"If you are serious, get a pH meter. Papers are for amateurs."

You could have done a small test mash the day before.

Recommendation is to get a pH meter if you are serious. And the calibration solutions so you make accurate measurements, and the cleaning and storage solutions so the probe lasts.

Edit - you need a good tool for the end result. Otherwise an old engineering shop phrase comes to kind.

Measure with a micrometer, mark with chalk, cut with an axe, then file and paint to match.