Adding Additions

[Doingatun]

Hi, brewing...Marc Ollossons Real Ales Best Bitter tomorrow. Prepping later, according to GW’s Liquor Treatment Calculator -

35L Total (25 sparge 10 Mash)

11.86g Calcium Sulphate
14.89g Calcium Chloride
1.32g Magnesium Sulphate

My mash ph is around 5.3 without treatment, last brew I treated full 35L and my mash ph was lower at 4.9

Question - How do I treat the water with required additions without lowering my mash ph, what is the best method...treat 25L sparge liquor, then add the balance to the boil? add total to the boil? or total to sparge liquor?.

Cheers

[bandit]

With my brew yesterday I used acid to reduce the alkalinity and put all of the salts into the boiler. I have found that adding salts to the mash doesnt effect the pH enough. My calcium levels are high enough for the mash conditions. I have also found that if you add too much of these salts then you have to wait longer for them to merge in the final beer. If you try and drink it too soon, say a week or two, then you will get harsher flavours. After say 4 to 5 weeks they are getting better and 6 weeks seems fine. I am trying to add less and less to get to an earlier drinking time

[WallyBrew]

IMO add between 0.5 to 1g of gypsum per kg of grist, any more will probably depress the pH too much Kick the magnesium sulphate into touch and add the residue of gypsum to the copper along with the calcium chloride.

This is based on your previous experience and the analysis of your water.

[Doingatun]

Thanks for the replies/advice...Best Bitter in the FV fermenting