Hoppy Black Ale Water Treatement

[farmer brown]

Hey All,

Ive started to look at water treatment but feel I have made a mistake already.

Iv been using CRS to reduce the Bicarbonate levels down to around 30ppm. I worked out I would need 16ml in 15 liters of mash water but just realised I did not take in account the use of 300g of chocolate malt which will reduce the mash PH.

I tested with litmus paper but due to a dark wort it was hard to tell what PH it was at. Maybe its time to buy a digital PH reader?

My question is, if the mash PH was under 5 how would this effect my Ale? Im aiming for a hoppy black Ale after being inspired by Thornbridge Raven and Brewdog Black Libertine Ale.

Can anybody help with water profile for a hoppy black ale?

Many thanks

Steve

 

[mabrungard]

The beer flavor is likely to be a little more tart and sharp and the body will be reduced due to the wort being more fermentable. It will still be beer and be drinkable. Just not quite what you may have hoped for.

This issue with setting the appropriate RA for the mashing water and matching it to the acidity of the mash grist is what Bru'n Water was created for. It allows the brewer to see where the mash pH is likely to end up and what water treatment measures might be taken BEFORE you brew. That way, the brewer can be ready with the correct dose of acid or alkalinity to get the pH right.

 

[farmer brown]

Many thanks, Ill take a good look at the Bru'n Water link later.
As for the beer it is a little thin... Oh well, learn from mistakes!

Cheers

 

[pittsy]

Many thanks, Ill take a good look at the Bru'n Water link later.
As for the beer it is a little thin... Oh well, learn from mistakes!

Cheers

That may be more to do with your mashing profile if it's thin