Author Topic: EZ Water Spreadsheet  (Read 4074 times)

Offline abarnard

  • BeerSmith Apprentice Brewer
  • **
  • Posts: 15
  • the odd ball that would rather brew than drink.
EZ Water Spreadsheet
« on: June 29, 2012, 10:28:05 PM »
After 20 or so batches, i am ready to start adjusting my water to further dial in the flavor of my brews.  I found this spreadsheet thanks to another post on this forum.  My question is in regards to the estimated room temp mash ph.  Is this value the ph of the mash water at room temp before dough-in or the estimated ph of the mash?
On tap: raspberry shandy, southern rye
Up next: blonde ale

Offline tom_hampton

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 929
  • BeerSmith 2 Rocks!
    • Tom's Miata Racing Blog
Re: EZ Water Spreadsheet
« Reply #1 on: June 29, 2012, 10:51:43 PM »
The mash.   The ph of the strike water is irrelevant. 

R.I.P.:Belgian Blonde
On Tap: Apfelwein, Kolsch(v2), Pumpkin Ale, Belgian Specialty 
Aging/Storing: Coffee Porter, Chocolate Porter, Flanders Red, English Barlywine
Fermenting: Maggie's Altbier
Next Up: PtE(1.1), Belgian Dubbel?

Working thru all BCS recipes