BeerSmith™ Recipes and Web Editor

Notes

Error in water chemical calculation. I didn't notice that BruNWater spreadsheet had lactic acid input from last batch which made my calculated pH lower. Without realizing that lactic acid was there, I adjusted the pH to get towards an acceptable level with pickling lime addition. Only during the brew did I realize I accidently left the old acid addition in the spreadsheet after checking pH and investigating the difference in calculated vs actual. Had to add 1.4 ml lactic acid. Milled grains on setting 1 except the wheat malt milled on setting 0. Brew: Boil kettle pH 5.6. Added 2ml lactic acid. pH 5.35 after. Added another 1ml lactic acid. pH 5.26 after (by start of whirlpool). Power at 82% held good boil. Boil end pH 5.23. Plate chilled to 80 and cooled to 50 in Chronograph. Fermentation: Pitched dry yeast directly at 53 as wort cooled to 50. Visible signs of fermentaion after 18 hours. Fermentation done day 10. Out of town until day 22. Kegged day 22. FG 1.010, pH 4.4. Carbonated with Blichmann QuickCarb 2.4 vol at 60 degrees--22psi. BioFine. online research showed: 1) For an unacidified mash at 5.73 pH the drop during the boil is 0.25 points, to 5.48 post boil and cooling 2) For a mash acidified to 5.59 pH the drop during the boil is 0.18 points, to 5.41 post boil and cooling 3) For a mash acidified to 5.40 pH the drop during the boil is 0.10 points, to 5.30 post boil and cooling 4) For a mash acidified to 5.20 pH the drop during the boil is 0.01 points, to 5.19 post boil and cooling