FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Mash water treatment ("Mike Maag")
SRM/Lovibond ("A. J. deLange")
SRM vs. Lovibond (Fred L Johnson)
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Date: Sat, 12 Mar 2011 13:04:08 -0600
From: "Mike Maag" <mikemaag at comcast.net>
Subject: Mash water treatment
The city water lab guy says the water has 120 ppm Total Alkalinity, and 145
ppm Total Hardness. I brewed a Dry Irish Stout last week, and had trouble
getting the pH right. It was 4.8 I initially, and took 2 Tablespoons
calcium carbonate, and 3 teaspoons sodium bicarbonate (in a 10 gallon brew,
7 gallons mash water, 22 lbs. grist) to get the pH to 5 2. Just kegged it,
and it tastes great.
Regarding mash water treatment, would it be good to pre treat with
phosphoric acid? Would it be good to boil it first?
Beers with just a little dark grains come to around 5 2 pH. by themselves.
Pale beers need 4 teaspoons of calcium chloride.
What would you do this water for dark, amber, and pale beers?
Cheers!
Mike Maag, Shenandoah Valley
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Date: Sat, 12 Mar 2011 22:03:46 -0500
From: "A. J. deLange" <ajdelan at gmail.com>
Subject: SRM/Lovibond
Apparently 430 nm as the wavelength and the scaling by 10 WRT half inch
absorption were chosen by Miller and Stone when the SRM was proposed in
order to have it track the Lovibond system. Recall that the work which
led to the definition of the SRM scale was based on beers no darker than
7 SRM (IIRC) so that it is is clear that the correspondence wouldn't be
expected to be very good at colors more intense than this. But that was
all just after WWII. Today the only path I was able to come up with
connecting SRM and Lovibond is based on a table on Weyermann's site
which ties Lovibond to EBC color and as the relationship between EBC and
SRM is known, that's how I got the SRM to Lovibond conversion. It does
not, of course, correspond to the SRM at low color intensity and even
has the interesting feature that 0 deg. L corresponds to -0.76 SRM! SRM
and Lovibond are really apples and oranges. One is measured in terms of
the spectral absorption at 430 nm and the other by visual comparison of
a sample of the beer with colored glass discs of labeled intensity. In
fact today Lovibond tintometers use photometry to measure the entire
absorption spectrum and map that into the Lovibond numbers but I have
never been able to find the mapping. IOW if I have the absorption
spectrum I cannot calculate the Lovibond number but as the Lovibond
company can do I could to if I knew the algorithm
A.J.
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Date: Sun, 13 Mar 2011 07:01:28 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: SRM vs. Lovibond
The wikipedia site:
http://en.wikipedia.org/wiki/Standard_Reference_Method#cite_note-2 describes SRM
and relates it to the older Lovibond system. Apparently, the intent of the SRM
system and its measurement was to make the values equivalent. In support of this
notion, there is table on the web site with a column labeled SRM/Lovibond, and
the column has a single value for SRM/Lovibond for each color sample. However,
the web site also states that the relationship between SRM and Lovibond is:
SRM=1.3546 x Lovibond - 0.76
I am completely confused now. How can the two systems be equivalent with such a
formula?
(I'm hoping AJ deLange will shed some light on this--pun intended--since he has
studied this more than anyone I know.)
Fred L Johnson
Apex, North Carolina, USA
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End of HOMEBREW Digest #5804, 03/13/11
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