Beer Forum

Hi All!

So you've decided to add minerals into your mash, do you calculate their weight by volume of water in the mash or by bottling volume?

I've read a bunch of stuff from John Palmer (@JP I'm guessing) but this point has never seemed clear or even addressed.

Typically, I've been doing it by volume of hot liquor in the mash. My reasoning being that minerals additions play a role in mash pH. But they also contribute to the final flavour and mouth feel of the beer so I wonder if bottling volume isn't more relevant.

Happy brewing!

Paul S.
Brisbane, Australia

The weight is calculated by overall volume. And yes, the mash pH is affected by salt additions, but that's not the only reason. How would the salts know how much is going to get bottled? It's the dilution rate you're interested in.

Thanks for the quick response! I suspected as much.

This spreadsheet is a great tool

dstar26t wrote:This spreadsheet is a great tool

+1

I was using Palmer's spreadsheet at first, but Martin's spreadsheet has a lot more detail and I think it allows me to control things better. It's a little daunting at first, but once you get used to it, it's pretty simple.

I'll definitely be having a good look at that spreadsheet.

Another spreadsheet I noticed on this forum was: http://www.ezwatercalculator.com/

How does that compare?

Thanks!

Paul S.

I just use the calculator in ProMash. I wasn't recommending Palmer's tool but just to read through the water sections to get a better understanding of what you're dealing with.