Germany's restrictive brewing purity law, lowering the mash pH is as easy as. IBU: 102,9 IBUs Tinseth IBU RANGE: 40,0-70,0 IBUsīU:GU: 1,867 Calories: 427,1 kcal/lĞst ABV: 5,3 %ĮE%: 68,00 %ěatch: 22,71 l Boil: 27,18 lěT: 60 Minsĥ,80 g Gypsum (Calcium Sulfate) (Mash 60,0 mins Water Agent 1 –ģ,50 g Epsom Salt (MgSO4) (Mash 60,0 mins) Water Agent 2 –ġ,90 g Calcium Chloride (Mash 60,0 mins) Water Agent 3 – Mash Water 21 litres Sparge Water 21.69 litres Batch Volume 31.5 litres Measured water pH 7.3 Target Sparge pH 5.7 Brewing Sparge Water is usually neutralized to a pH between 5.5 and 6.0 Phosphoric Acid Strength 85 Phosphoric Acid Addition 0.165 ml/litre Need 3.5 ml in mash 6.3 ml in sparge CaCl2 Addition 0.14 g/litre Need 2.9 g in mash 3.04. The grind of your grain and the amount of water in the mash can further. (BeerSmith Steps above)ĭo you have a clue on whats i’m doing wrong?

I hope it’s enough information to get you hitting your numbers and making great beer If not, shoot me an email and we can troubleshoot together. I dont know whats going on, but when I load the bsmx file in my BeerSmith, keeping your original equipment profile and without changing anything, the profile of the beer shown by beersmith if very different, like 102 IBU and 5.3% ABV. SilverTree American Pale Ale Sparge Temperature: 168.1 F Tun Temperature: 153.0 F Adjust Temp for Equipment: TRUE, Mash PH: 5.55 Mash Steps. In this video, the focus is on building a mash profile for Batch Sparge brewing (works just fine for fly sparge as well, though you may want to add a mashout step). Would you consider a difference if 0.4 to 0. Congrats for the blog, this recipe looks great, I will try to brew it here in Brazil. Beersmith gave me an estimated 5.6 mash ph, i got 5 at mash temp and 5.2 at room temp.

Beersmith estimated mash ph