Grain contribution to bicarbonate

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Graeme_85.

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Earlier this year I was told by a rep from Crisp that base malt will generally add up to approx 100ppm of bicarbonate during the mash. If this is the case then I've been overshooting all of my targets with calculated salt additions! But I'd never heard this before, has anyone heard similar? If so how have you factored this into your water?
 
Earlier this year I was told by a rep from Crisp that base malt will generally add up to approx 100ppm of bicarbonate during the mash. If this is the case then I've been overshooting all of my targets with calculated salt additions! But I'd never heard this before, has anyone heard similar? If so how have you factored this into your water?
Don't you mean calcium?
 
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I'm with @foxy.

A slip-of-the-tongue? Mishearing? "Bicarbonate" in grain ... I've never heard such a thing! Don't, whatever you do, "factor it into your water calculations". Bicarbonate is effectively "Alkalinity" in water ... and "adding" 100ppm alkalinity as bicarbonate (equals 82ppm "as CaCO3") will turn your water calculations up-side-down.
 
I'm with @foxy.

A slip-of-the-tongue? Mishearing? "Bicarbonate" in grain ... I've never heard such a thing! Don't, whatever you do, "factor it into your water calculations". Bicarbonate is effectively "Alkalinity" in water ... and "adding" 100ppm alkalinity as bicarbonate (equals 82ppm "as CaCO3") will turn your water calculations up-side-down.
Hmm, I almost certainly misheard then. I couldn't get my head around it - invisible chalk in the grain sending my pH through the roof?!
 

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