Hot answers tagged ph
6
According to Brewkaiser, the ideal boil pH (room temp sample pre boil) should be around 5.2-5.4. Much lower than that, and you'll reduce hop utilitilization, but much higher and the hop utiliziation increases, but the bitterness is harsher. (The same process that causes tannin extraction at higher pH in the mash is at play in the boil also.)
A higher pH in ...
1
Both dark roasted grains (Chocolate, Carafa, etc) and Calcium Chloride decrease mash pH, so adding both to water which works for Amber Ales sounds like you might need to adjust the water pH up (chalk is one way to do that, but its complicated...)
If you don't want to figure out the water additions now, and you know your "crystal geyser bottled water" makes ...
1
Calcium Chloride [dihydrate] (CaCl₂) and chalk (CaCO₃)are two different things.
You should not add salts unless you:
a/ know your water's makeup; you might be able to get most of the relevant details from your municipal water department's yearly report, perhaps even from their website. Otherwise, you can get a test kit, or send a sample to Ward Labs for ...
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