Mash pH/Proton Deficit Calculator.

See November MBAA prese

26.42007926
100

57.14285714
100
100
0
4.40924884
17.63699536
0
0
0
66.13873261

DI pH@47C
5.483
4.553
4.621
4.621
4.621
4.621
4.621

Alk End Point

gal
Water
L
Water Alk, mval
Water pH
Target pH @ 20 C
RA
Water, Ca++ mval
Water Mg++, mval
Lbs
Malt1
kg
Lbs
Malt2
kg
Lbs
Malt3
kg
Lbs
Malt4
kg
Lbs
Malt 5
kg
Lbs
Malt 6
kg
Lbs
Malt 7
kg
Strong Acid(-)/Base(+) Added, mEq
Phosphoric acid added , mmol
Bicarbonate Addded, mmol
Carbonate Added, mmol
pH Est at 47 C

4
100
2
8.3
5.440
1.14
2
2
0
2
8
0
0
0
30
0
0
0
0
5.305

DI pH (@ 20 C)
Malt 1 Weyermann Regular Pils
Malt 2 (600L Chocolate) model
Malt 3 (80L Caramel) model
Malt 4 model
Malt 5 model
Malt 6 model
Malt 7 Weyermann Floor Pils

22.0462442 lbs
4.793574637 qts/lb

total malt

kg
L/kg

5.623
4.699
4.766
4.077
4.480
4.766
5.855
40
10

r1
0.00416869
83.1763771
0.11477741
57.1428571

0.0%
5.0%
20.0%
0.0%
0.0%
0.0%
75.0%
r1
2074.22764

1st coef
-40.69
-76.43
-89.684
-90
-61
-37
-31.299

Generic Acid Charge calculato

Charge Calculator for Arbitrary Acid:
Enter negative number for strong acid pK's
Enter a large positive number for pK of non existant proton.
Example: Lactic acid: pK1 = 3.86; pK2 = pK3 = pK4 = 40

pH
pK1
pK2
pK3
pK4

The following data are taken from Kai Troesters paper " The effect of brewing water and grist composition on the pH of
amount of base required to move 1 kg to pH 5.7 i.e. he measured the proton surfeits of each of the tabulated malts WRT
gives the average slope between DI pH and 5.7 which is an approximation to the slope at DI pH and, therefore, an appro
models above with the 2nd and 3rd coefficients set to 0. Based on color data you can use 1st_Coef = -32.9
0.02*EBC_Color (r = 0.73) for the DI pH for colored, but not roast malts. As Troester's data does assumes linearity some
of pH drift over time nor did he use laboratory grade titrants. Nonetheless this data may be useful for obtaining approxi

DI pH
Munich II Weyermann
Munich I Weyermann
Munich Light Franco Belges
Vienna Weyermann
Cara Munich III Weyermann
Caramunich II Weyermann
Cara Minich I Weyermann
Cara Aroma Weyermann
Crystal 10 L Briess
Crystal 20L Briess
Crystal 40 L Briess
Crystal 60 L Briess
Crystal 90 L Briess
Crystal 120 L Briess
Crystal 150 L Briess
Roast Barley Briess
Black Patent Briess
Carafa III Weyerman
Carafa I Weyermann
Carafa I (sp) Weyermann
Biscuit
Sauermalz
Sauermalz Weyermann

5.54
5.44
5.62
5.65
4.92
4.71
5.1
4.48
5.38
5.22
5.02
4.66
4.77
4.75
4.48
4.68
4.62
4.81
4.71
4.73
5.08
3.43
3.44

Acid to 5.7
5.6
8.4
3
1.6
31.2
49
22.4
74.4
9.6
14.2
25.6
50.4
45
46
59.8
39.6
44.8
35.4
42
46.4
20.2
315.2
358.2

161.2903226

19

4.001367009
7.019907606

mber MBAA presentation slides for explanation

Q(pHt)
Water Alk
r2
f1
f2
f3
=
0.10199015
4.16869E-07 0.99584861 0.004151388 1.7306E-09 -0.00415139 Carbo
0.008317638 0.011782975 0.980065197 0.00815183 -0.99636885
1.912897046
1.14777E-05 0.897039005 0.102959813 1.1817E-06 -0.10296218
0.893406676

r2

r3
f1
f2
0.016821178 9.99669E-08 0.000473907 0.98299102

2nd coef
14.821
-0.404
31.837
0
0
0
3.869

f3
0.016535067

3d coef
-10.008
-3.837
-10.056
0
0
0
-1.986

-591.396852

eneric Acid Charge calculator

r's
7
6.38 4.168693835
10.38 0.000416869
30
1E-23
30
1E-23

f's

Q
0.19340745 mEq/mmol
0.806256446 -0.8069287
0.000336104
3.36104E-27
3.36104E-50

rist composition on the pH of the mash" www.braukaiser.com, Table 4. He measured DI mash pH and the
ch of the tabulated malts WRT pH 5.7. Dividing these numbers by the difference between DI pH and 5.7
DI pH and, therefore, an approximation to the first coefficient. These numbers can be used in the malt
1st_Coef = -32.9 - 0.05816*EBC_color for the slope (r = -0.86) and, from the paper, pHDI = 5.82 does assumes linearity some error has to be expected. Also his titration method did not include the effects
e useful for obtaining approximate estimates of mash pH.

1st Coef (aprox) color, EBC

-35
22
-32.30769231
15
-37.5
17.35
-32
7.5
-40
150
-49.49494949
120
-37.33333333
90
-60.98360656
400
-30
25.3
-29.58333333
51.8
-37.64705882
104.8
-48.46153846
157.8
-48.38709677
237.3
-48.42105263
316.8
-49.01639344
396.3
-38.82352941
793.8
-41.48148148
1323.8
-39.7752809
1400
-42.42424242
900
-47.83505155
900
-32.58064516
-138.8546256
5
-158.4955752
5
-40.90744219

Carbo Charge/L Acid Req/L

PROTON DEFICITS
Proton source or sink
-1.905951034
-0.196956043
1.810985141
181.10 The Water
-0.571428571
-0.285714286

-57.14 Calcium reaction with phosphate

-28.57 Magnesium reaction with phosphate

HLac mL
f4

0.00
1.65296E-09

mEq/kg-pH
Acid Req/kg
-47.11360512
7.996574491
-82.15347294 -58.42648505
-60.4675745 -49.07567946
-90 -122.6498894
-61 -58.55124145
-37 -24.94563744
-35.53820775
13.80247219
Wt'd Sum
pH/mEq
-1714.193774 -0.000583365
Wtd Avg
-42.85484436 -0.023334585
INSTRUCTIONS:

0.00
0.00
0.00
0.00

0.00
-116.85
-392.61
0.00
0.00
0.00
414.07

Strong Acid/Base
Phosphoric acid
Bicarbonate Added
Carbonate Added

Malt 1
Malt 2
Malt 3
Malt 4
Malt 5
Malt 6
Malt 7

0.00 Total: all sources and sinks

INSTRUCTIONS:

1.Enter water parameters in liters, mVal (mVal = ppm_as_CACO3/50) in Col C. English values and ppm as CaCO3 are calcula
A. Alk End Point is the value to which you or the lab titrated when measuring water alkalinity. If unknown, use 4.5.
2. Enter mVal calcium ((mg/L)/50) and magnesium ((mg/L)/12.15) ions in Col C. ppm as CaCO3 calculated in Col. A.
3. Enter amounts of each malt type in kg in Col C. Pounds are calculated in Col. A.
4. Enter total mEq of strong acid (HCl, H2SO4, HLac) as a negative number and of strong base )NaOH, KOH,
Ca(OH2) as a
number.
5. Enter total mmol phosphoric acid added as a positive number
6. Enter total mmol of bicarbonate added as a positive number (e.g. you added NaHCO3)
7. Enter total mmol of cabonate added as a positive number (e.g. you added Na2CO3)
8. Enter DI water mash pH (Col. C) and three malt coefficients (Col D, E, F) for each malt. If you do not have malt data you
pH and 1st coeff data taken from Troester's paper (Rows 53 - 76)
9. Enter a trial pH in C5. Read Total Proton Deficit in M33.
10. Tell Solver (Tools) to zero cell M33 by adjusting cell C5 or do this manually using a bisection scheme (see MBAA slides)
guessing. Value in C5 wjem M33 = 0 is predicted pH.
11. To set to a desired pH enter it in C5 and adjust malt quantities, amounts of added acids or base, alkalinity of water unt

177.7777778 176.133862 1.81098514

-2.90251E-07 per kg

and ppm as CaCO3 are calculated in Col

. If unknown, use 4.5.
3 calculated in Col. A.

e )NaOH, KOH,

Ca(OH2) as a positive

u do not have malt data you can use DI

on scheme (see MBAA slides) or just

r base, alkalinity of water until M33 = 0.

20200