"Florida Weisse"

koopa · May 22, 2015

DavidlovesCBC said: ↑

Anyone have an idea of how much lactic acid to add to drop the pH to 4.5
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I've never used this calculator myself, but it has an acid addition calculator you could try...

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/

zimm421 · May 22, 2015

VikeMan said: ↑

I estimate the amount of lactic acid to use by using the water tab in BrewCipher. Do the normal mash pH calculations to determine mash additions. Then, turn on the Brew-In-A-Bag parameter on the parameters tab. (This ensures 100% of your water is included in the second pH calculation you're about to do.) Then add lactic on the water tab until you hit the target. The difference between the new Lactic Acid qty and the previous qty (if any, from the original mash pH calc) is the amount to add to your full volume pre-souring. Write it down (maybe on the Notes tab), because you'll probably want to turn BIAB back off (unless you actually are doing BIAB) and undo the additional lactic qty on the water tab, so that the recipe reads correctly for the actual mash. It's easier than it sounds. You can do it a lot faster than I just typed it.
Click to expand...

This is how I would do it. I use BrewCipher for all my beers so it's an easy check. In the past I would just guess and start small, but I checked the amount I added to my last two kettle soured beers and they were pretty much spot on. After seeing VikeMan's post, l'll stick to this quick check.

"Florida Weisse"

koopa Initiate (0) Apr 20, 2008 New Jersey

zimm421 Initiate (0) Jan 24, 2009 Ohio

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