From the HBD Archive
From: R_GELINAS@UNHH.UNH.EDU (Russ Gelinas)
Subject: dark malts
Date: 1992-03-13 17:51:59 GMT

Another thing that dark malt accomplishes is lowering the pH of the
mash. I don't know any exact figures; I just always include at least 1/4 lb.
in the mash. Is there a "X oz. of dark malt decreases the pH by Y amount"
formula, or would it would be too dependent on the water mineral content?

Jay Hersh: I got the hops, thanks. I need your address.


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