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68. Determining mash pH from malt measurement

A. J. DELANGE (1); (1) McLean, VA, U.S.A.

Malt and Grains

In the fall of 2013 we presented a method for mash pH prediction and control based on modeling of all mash components (water, malts, added salts, acids, bases) as sources or sinks of protons dependent on the difference between their intrinsic pH levels (DI mash pH for malts; sample pH for liquor) and mash pH. Equilibrium mash pH is the pH at which sourced protons exactly equal protons absorbed. Proton deficits or surfeits for bicarbonate (from water) and for added acids, bases, or salts are calculated from simple mathematical models, while for malts they are based on titration data modeled by a simple (3 term) Taylor series expansion. In this presentation we review the concept emphasizing the malt measurement procedure and model hoping maltsters will adopt them and include measured data in lot analysis reports.

A. J. deLange is a retired electrical engineer with experience in digital signal processing, RF, systems engineering, and estimation. He has also been a home brewer for more than 30 years. He consults for Mad Fox Brewing Company in Falls Church, VA.

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