MSK_Chess
enthusiastic learner
In discussion with Martin it became self evident that we reduce the amount of Calcium sulphate to compensate for the added sulphate that we will get from additions of Sodium metabisulfite. It seems that we may also need to take into consideration adding a little more calcium than necessary to compensate for gallotannins.
It proved important to add extra calcium at mashing-in in order to compensate for the expected chelating effect of gallotannins.
http://********************/wp-content/uploads/2017/02/Officiele_tekst_voor_Brewing_Science.pdf
Now why this should be the case I cannot say for I am not a chemist but it presents certain problems when trying to get a balanced profile. On the one hand we are having to reduce the sulphate content to accommodate SMB (which affects the calcium content when using gypsum) and on the other we are having to increase the calcium content because of the use of gallotannins. What is a poor boy to make of it?
I raise the question because yesterday i brew'd a Vienna Lager and my efficiency was a little down, it should have been 1050 and was 1046 and I wonder if this was because of a reduced amount of calcium in the mash. I used a (Vienna boiled) profile with a mere 27ppm of calcium. Any thoughts or advice most appreciated - regards Robbie
It proved important to add extra calcium at mashing-in in order to compensate for the expected chelating effect of gallotannins.
http://********************/wp-content/uploads/2017/02/Officiele_tekst_voor_Brewing_Science.pdf
Now why this should be the case I cannot say for I am not a chemist but it presents certain problems when trying to get a balanced profile. On the one hand we are having to reduce the sulphate content to accommodate SMB (which affects the calcium content when using gypsum) and on the other we are having to increase the calcium content because of the use of gallotannins. What is a poor boy to make of it?
I raise the question because yesterday i brew'd a Vienna Lager and my efficiency was a little down, it should have been 1050 and was 1046 and I wonder if this was because of a reduced amount of calcium in the mash. I used a (Vienna boiled) profile with a mere 27ppm of calcium. Any thoughts or advice most appreciated - regards Robbie
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