Mash Titration

Posted on by

Continuing the titration experiments I got a chance to titrate some mash tonight. The titration procedure was the same as described in the previous post and I won’t repeat that here.

But here are the stats for the two mashes that were prepared. One for titration with HCl and the other for titration with NaOH:

  • 100% Maris Otter Pale Malt pulverized with small coffee grinder
  • 3 l/kg mash thicknes
  • distilled water
  • mash temp was ~61 C
  • mash time was 15 min
  • samples were both cooled to 25 C for the titration experiment

    • The results are shown here. This time I followed convention and plotted pH over the amounts of titrant that was added:

    This time the slopes leading up to the normal pH, which was 5.82, are pretty much the same. Based on A.J. deLange’s feedback the large discrepancy between these slopes in the wort titration experiment may have been the result of the fact that the normal pH for malt and wort is at the lower end of the pH where there is a fairly linear relationship between mEq/kg and pH

    I assume a repeat of the wort titration experiment is in order.

    Twitt