I used “Brown Malt” for the first time today in a Smoked brown porter. I use EZ water calc spread sheet and distilled water with water treatment additions. “I live on a well that’s contaminated. I can’t remember with what. It’s safe to drink but I never used it for all grain.” I have noticed that the spread sheet is consistently off for me. I usually have to have the “Estimated pH” in the red at 5.6 for it to come in at 5. I use the color pHast strips from NB. I have read about testing at room temp and hot and all sorts of stuff. If memory serves me right there is a .2-3 swing from room temp to 150ish?? I used the strips before in both settings and didn’t seem to notice a difference so when I test I just dip into my mash tun. When I put this recipe into EZ calc. I didn’t go as far as I typically would for my robust porter or a stout. My thoughts being that the brown malt would lower the pH less because it isn’t kilnd as long. However when I checked the pH it was higher then 4.7 but lower then 5 “I’m working on a pH meter” I just left it alone; did a iodine test at 50 minutes and noticed no color change. Wort tasted rich sweet smokey. So I began to run off. I did my usual sparging routine with which I hit my numbers right on or real close. I stopped taking pre boil readings and just stick with post boil readings for ease. “working on a refactometer also” Beersmith was a estimated OG of 1.069 I came in at 1.058. Could a low mash pH of say 4.8 be responsible for that much of a difference?
Grain bill is
6LB- Warminster floor malted maris otter (Lower then normal maris otter?)
6LB- Briess cherry wood smoked malt
1LB- Bairds carastan malt-(English crystal 30-40L)
1LB- English Brown malt
4oz- Fawcett pale chocolate
4oz- Weyermann chocolate wheat