I just recently got into all grain brewing. My first batch a Pale ale came out good. I use poland springs for the mash and distilled for sparging. My second batch is a robust porter. It went into primary last night so I may be jumping the gun a little but the wort tasted very grainy. I used 11LB Golden promise, 12oz Briess caramel 60, 12oz Fawcett pale chocolate, 8oz Belgian Biscuit, 8oz roasted barley, 3oz Briess cherry wood smoked malt. After water treatment I was at
RA-230 Estimated room-temp mash pH-5.8
I realize this mash pH is to high I was hoping that the 5.2 buffer would help. Do you guys think I got tannin extraction or is the grainy taste some what normal from a recipe like this? I am currently just using pH strips for beer; range 4.0-6.2 the color was not right on so it was difficult for me to tell if I was at 5.6 or more like 6 as it was a light tanish with brown-red type colors I could not tell if it was trying to go purple (6.2) Needless to say it is fermenting away as we speak. I am having trouble getting my RA right where it needs to be for styles I am looking at with the pH being bellow 5.7-5.86. I have never used acid to lower a mash and am not sure if with dark beers it would defeat the purpose because of its affect on RA? Any tips and suggestion are very appreciated.
P.S. grainy taste was there prior to sparging. Setup is 10g got mash, 5 gallon got cooler for sparging, and a turkey fryer…brand new happened to find it in my basement all packaged up still. 25ft immersion chiller. I get my grains pre-cracked and other supply’s from Northern Brewer.