The only problem here is that the pH estimate is exactly that an estimate So the compromise I’ve settled on is to use BeerSmith to estimate my mash pH, then use that estimated value to determine the amount of lactic acid to use.
So all the estimates of mash pH are close, but the acid additions between BeerSmith and Brewer's Friend are way different (Bru'n Water matched BF on the batch I checked it on. Here’s a detailed article on how to do it in BeerSmith. Bru'n Water: estimated mash pH of 5.8 and suggested 4.8ml La88% to get to 5.4pH Brewer's Friend: estimated mash pH of 5.74 and suggested 4.83ml La88% to get to 5.4pH BeerSmith: estimated mash pH of 5.75 and suggested 7.3ml La88% to get to 5.4pH Brewer's Friend: estimated mash pH of 5.68 and suggested 5.47ml La88% to get to 5.4pH BeerSmith: estimated mash pH of 5.70 and suggested 8.10ml La88% to get to 5.4pH Brewer's Friend: estimated mash pH of 5.54 and suggested 3.33ml La88% to get to 5.4pH BeerSmith: estimated mash pH of 5.53 and suggested 3.38ml La88% to get to 5.4pH After, I've done my pH reading, how do I calculate how much acid (lactic 88%) is needed for each unit of pH reduction? Once I dough in, I take a pH reading between 4-5 minutes into the mash. To calculate your mash extraction in terms of ppg, you need to multiply the number of gallons of wort you collected by its gravity and divide that by the amount. Brewer: No No Bad Dog Brewery Batch Size: 6.08 gal Style: American Pale Ale (6.00A) Boil Size: 7.40 gal Style Guide: BJCP Color: 8.0 SRM Equipment: Grainfather G30 110V USA. It is a great beer The equipment profile in Beersmith says a medium BIAC, but the old medium is now the large for Brewha. I add my salts and pre-acidify my water before doughing in.
I understand that software won't necessarily give me a super accurate mash pH, but it should get me in range. Trying to figure out if I can simplify my process here.