Poor efficiency yesterday

[Whorst]

I brewed by strong English Pale yesterday. I got horrible efficiency, and I'll looking to find what may have caused it. According to the pH test strips I used, the mash pH was, or near 4.6. Would this effect mash efficiency? I also for the first time rehydrated S-04. It took over 8 hours to get going. I'm wondering if this is also related to mash pH. To make up for what would have been a poor starting gravity, I boiled the &^%$# out of about 3 pints until the gravity was about 1.097. I also added some organic brown sugar. Starting gravity was 1.057. Wort tasted nice, but perhaps I went a tad crazy on lactic acid additions for my water? That's if these pH test strips are accurate.

[Whorst]

Starting gravity 1.057. Pitched yeast Saturday afternoon. Today it's down to 1.022
This should be ready to rack by Friday.

[Whorst]

I'm using tap water now.

Chloride 88
Sulfate 158
Alkalinity 93
Calcium 46
Hardness 201
Magnesium 21
pH 8.2
Sodium 83

[BarryNL]

I was only reading the other day the concequences of a low mash ph but it's completely slipped my mind, if I come across it again i'll post it, I remember there's a good reason not to let it fall below 4.9 but that's about it at the moment.

I think the main reason is that at lower pH's you start to extract tannins and other unwanted compounds from the grains. You may find you have a rather astringent beer.

[SiHoltye]

Hi Whorst,

If only for alkalinity correction I've found GW's calculator helpful.
I've assumed your alkalinity figure is in CaCO3 and ignored the hardness figure.



Any use.

[BarnsleyBrewer]

When it's states the mash ph. Is it correct to check once all the grains have been mixed in and not the mash water??
Once the grains have been mixed in what can be done to change the ph if its to low or high?

Whenever I make a light beer it always seems to be hazy, could this be down to my ph being incorrect? Darker beers and stouts I brew are always o.k.

It's true to say that brewing is a art and a science!

John

[BarnsleyBrewer]

Thanks Chris, a few pointers there for me and anyone else with the same problems!

John

[Whorst]

I've written all the information down from the calculator. I use two 23 liter jugs of water. For bitter, I'll add 1.5 teaspoons of lactic acid, which equates to 8.5ml. For mineral additions, 5g Calcium Chloride, 5g Gypsum. Is lactic acid about the same strength as CRS? The lactic acid I'm using is 88% strength.

[BarryNL]

I think the main reason is that at lower pH's you start to extract tannins and other unwanted compounds from the grains. You may find you have a rather astringent beer.

That's higher ph's.
One draw back with low alkalinity it reduced hop utilisation.

Ah, that's true - yes, the problem with low pH then must be poor efficiency. According to Palmer alpha-amylase works best in the pH 5.3 - 5.7 range and beta-amylase in the pH 5.0 - 5.5 range. So, 4.6 would be very bad for alpha-amylase, which is the main enzyme for giving high o.g. numbers.