Mashing now and pH too high at 5.6

[beerboy]

Hi, just tested my mash for the first time and the pH at room temp was 5.6 - too high.
Can I adjust it now or is it too late - If so would I just add more calcium chloride and stir it in?
Should I add it to the boil if I cant adjust the mash now? :hmm:
Ian

 

[prolix]

the range is 5.2to 5.6 I believe so no worries
:thumb:

 

[beerboy]

Thanks - thats a relief cos so far touch wood, everything else is going great - could be a good 'un. :thumb:

 

[llannige]

Glad it's going well. :thumb:

What yer brewin?

 

[beerboy]

Its a Sierra Nevada Pale Ale clone. :

 

[Screwy]

Hi, just tested my mash for the first time and the pH at room temp was 5.6 - too high.
Can I adjust it now or is it too late - If so would I just add more calcium chloride and stir it in?
Should I add it to the boil if I cant adjust the mash now? :hmm:
Ian

Your fine BB. Mash PH should be in the 5.2 to 5.4 range at mash temp and 5.4 to 5.8 at room temp.

Screwy

 

[Wez]

Hope it going well BB, what recipe are you using?

 

[beerboy]

Hi Wez - here is the recipe:

Recipe Printout - http://www.beersmith.com
Recipe: 7 Sierra Nevada Pale Ale clone
Brewer: Ian Magson
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 38.05 L
Estimated OG: 1.054 SG
Estimated Color: 8.2 SRM
Estimated IBU: 45.5 IBU
Brewhouse Efficiency: 73.00 %
Boil Time: 124 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 91.74 %
0.30 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.50 %
0.15 kg Cara-Pils/Dextrine (2.0 SRM) Grain 2.75 %
28.00 gm Northern Brewer [10.50 %] (124 min) Hops 31.8 IBU
20.00 gm Cascade [7.60 %] (Dry Hop 7 days) Hops -
50.00 gm Cascade [7.60 %] (10 min) Hops 13.7 IBU
30.00 gm Cascade [7.60 %] (0 min) (Aroma Hop-SteepHops -
0.60 gm Salt (Boil 90.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 gm Epsom Salt (MgSO4) (Boil 90.0 min) Misc
5.00 gm Calcium Chloride (Boil 60.0 min) Misc
10.00 gm Gypsum (Calcium Sulfate) Misc
23.00 L Dry Pale Ale SNPA Water
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale


Mash Schedule: 62C for 90 mins 3.8L/kg
Total Grain Weight: 5.45 kg
----------------------------
62C for 90 mins 3.8L/kg
Step Time Name Description Step Temp
90 min Saccrification Add 20.71 L of water at 67.0 C 62.0 C


Notes:
------

Primary for 9 days at 20° C
Add dry hops in a vodka soaked hops bag to
Secondary for 10 days at 18° C

Condition in fridge for 5 days at 3.3°C

 

[Brewmarc]

One of my favorite brews :thumb: Just as a comparison I have so far brewed 2 batches of a Sierra Navada & 1 planed for the future your recipe will be great, having brewed with those ingredients, :thumb: tell me to poke my nose somewhare else , but if you brew it again try using malto dextrin (Body Brew) in place of Cara Pils & Perle as flavour hop (lovely) then come back & tell me you can taste the difference between this recipe & the real thing, merley a sugestion :grin: . having said that this will be a great brew, :thumb: i would love to know how it turns out.

 

[beerboy]

Cheers Brewmarc, I will update when its ready,

try using malto dextrin (Body Brew) in place of Cara Pils

What difference would this make? - I'm interested because I bought 500g of it so have 350g left that will need using up at some point - what will it do to an average brew?

Ian

 

[Brewmarc]

Cara pils malt will contribute a distinctive maltier flavour as well as a full body feel, whare as malto dextrin will not contribute much in the way of flavour but will give full body mouth feel too as well as boosting the OG, the secret in this is the hops, that will come forward particulally the perle in this recipe :thumb: : .

 

[Wez]

I've brewed a SNPA clone using Magnum, Pearle & Cascade - lovely stuff :thumb:

(Was nothing like SNPA though)

:lol: