One of the features of your spreadsheet I really like is the pH estimate for each stage of the process (DI, + strike water, + salts, + salts and acid). Regardless, these are changes I can make by developing my own using your equations. Also, since you have included the equivalent PK RA calculations, a toggle to switch between the PK and KT results for pH estimates would be useful when comparing against measured results (i.e., for further testing as you suggested is warranted). Implementing any of the items listed above for Bru’n water would make your spreadsheet more universal and add to the functionality but I understand that may not be your intent. I found your papers and spreadsheet while doing initial research into why I was seeing the big discrepancy in pH predictions when using lactic acid. The BW prediction using acid malt has been much closer to what I measure. I also use acid malt in lieu of lactic acid and will be gathering more data this summer. Your spreadsheet has provided a more accurate estimate based on two batches, both of which used ~1.5 ml of 88% lactic acid in the mash.
Ion concentration conversion and hardness to bicarbonate calculators.Ability to load a target water profile for comparison.Beer colour estimate (the same as I get in my own spreadsheet and appears more accurate than BeerSmith).
Mash ph beersmith full#
Ability to change acid malt strength (this is in the full version).A field for beer name for archival purposes.Toggle for removing crystal and/or roast malts from the main mash (e.g., if added at vorlauf per Strong or steeped separately).Mineral additions are in g/L or mL/L (ppm) which then adjusts totals if water volumes are adjusted.Ability to choose metric or imperial for both volume and weight.What I like about Bru’n water (in no particular order): I have looked through them, but I'll probably have some questions in the future. I'll repost your remarks here, just so I know where to find them. The key one being the option to enter mineral additions as a concentration so the pH can be dialed in and then the additions scaled to account for the recoverable volume under the mash tun screen (3.5 L in my case). I have several suggestions to improve the functionality of your spreadsheet if you are interested. However, I find the Bru'n water layout and feature set much better for my workflow and record keeping so I continue to use it having a pretty good idea now of the offset it predicts and occasionally use your latest spreadsheet as confirmation. I've found your estimates to be the most accurate (as measured with a Milwaukee MW102), especially when I use lactic acid instead of acidulated malt. Or is there much, much more to it, even for beginners? Also, just FWIW, I brew mostly English-style ales at this point (bitters, pale ales, stouts, porters, milds, etc) so nothing super-pale, though I would like to do an all pale malt 'Summer' Bitter next spring.Your papers on mash pH and the comparisons of several popular water adjustment spreadsheets in use are clear, informative and answered a few queries I had regarding the discrepancies I've seen between them. Is it (for a beginner) really as simple as buying pH papers (the good quality ones), testing your mash pH, and adjusting up or down with a bit of lactic acid or something else? That, I feel, I could probably swing at this point. I've read a bit on water chemistry and pH but honestly, I'm less than scientifically inclined (this is why I'm in grad school for history, and not going to school for brewing, which is what I'd much, much rather be doing).
I'd love to get an RO system or filtration system, but money is really tight right now, and I can't quite swing it. I do know, however, that our water is ridiculously hard it cakes/gums up all of our appliances (coffee makers, ice makers, faucets, etc with white scaley gunk) so I just assumed it'd be bad for brewing. Thanks for the advice, guys! The reason that I use bottled spring water is I live way out in the middle of the country in a tiny town of 200.I'm not even sure WHO to go to to get a mineral report on our water.
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