#Beersmith 3 acid additions software

So the compromise I’ve reached is that I estimate my mash pH from the grain bill and water profile using software up front, and use that to estimate how much lactic acid I need to get myself into the 5.2–5.6 pH range. However, you can predict the mash pH using software, although the prediction may not be perfect. You can’t measure your mash pH until 5–10 minutes after you’ve mashed in, and an accurate pH reading is needed to calculate the lactic acid needed as an adjustment. The reality is that this can be difficult to achieve. So in an ideal world, you would add your lactic acid before you mash in so you can precisely hit your target mash pH (typically the 5.2–5.6 range) up front. In some cases, the mash conversion can be complete in as little as 20 minutes. Today, we use highly modified malts that have a lot of enzymes to facilitate this sugar conversion, which means the conversion can happen very rapidly. This is the phase when you need to get the pH right. This occurs in the temperature range of roughly 148–156☏ (64–69☌), which is where most brewers mash in when doing a single-infusion mash. Mash pH is most critical during the main conversion step, when the complex sugars in the crushed grains are being converted to simpler sugar chains that yeast can consume. If you would like a refund on BeerSmith 3 just let me know.A Craft Beer & Brewing Magazine reader recently asked us the following question: I’ve bought lactic acid to adjust my mash pH, but when is the best time to measure my pH and then add the lactic acid? That being said if you like another tool, then by all means continue to use it. That's why I always recommend measuring if you have the equipment. Your mash pH may be spot on for one recipe and off in another. Keep in mind that any of these tools are based on models, and they may or may not match your actual numbers when it comes to a particular brewing system, water profile and grain bill.

In fact if I can find a better model tomorrow for estimating mash pH or calculating acid additions, I'll probably try to work it into the next edition of BeerSmith. I'm a scientist at heart, so ignoring the latest research to match someone else's tool or spreadsheet is not how I approach the problem.

I try very hard to base all of the equations used in BeerSmith on the latest brewing chemistry, physics and data I can find. If you take a look at the chemistry in the paper, you will see the problem with ignoring acid density. Once I've mashed in, I don't sweat the reading unless I am far outside the sweet spot of 5.2 to 5.6 pH. I do my adjustments by using acidulated malt or occasionally a bit of acid into the strike water. BTW, this happens in both Bru'n Water and in BeerSmith. All those ranges are perfectly fine for conversion of the starches into sugars. On the other hand, If I am using Crisp Maris Otter, I will be targeting 5.1 to get to a pH range of 5.2 to 5.4. If I am using my standard Rahr 2-row malt, I will target the model for 5.5 pH and will typically end up at 5.2 to 5.5 pH. I can tell you with experience, that I skew my target pH based upon the specific base malt that I m using. Even then, given the minor difference in outcome and the error band around the instrument you are using you will still be in a good range for the conversion enzymes to operate very effectively regardless of which recommendation you start with. Unless you measure your mash pH in a real situation, you have no way of knowing which model is best representing your process and raw materials. The fact that two models based upon different data sets come in within that margin of error is pretty darn good. That is before anyone factors in accuracy of calibration. The Milwaukee MW802 pH meter has an accuracy of +/- 0.02 units, most other meters are no better than +/- 0.1 pH units accuracy. Most pH meters being used by home brewers are not even that accurate. I just want to put this into perspective with regard to models versus real life.

Beersmith 3 acid additions