WATER ADJUSTMENTS, MASH - CARRY OVER TO THE BOIL?

[smcluskey]

Do adjustments made to the mash carry over to the boil and keep the adjusted water profile in-line?

[NervousDad]

yes, but usually you'll have two water additions one to keep you pH in line and the other to keep your parameters in line that can be added to the sparge water or directly to you boil.

There are minimal losses in the process but it's nothing to worry about.

[TheDarkSide]

I always add the second addition right to the boil. There's some additions that just don't dissolve enough in the sparge water and will get left behind in the mash tun. (i.e. chalk).

[herbaljoe]

I always add the second addition right to the boil. There's some additions that just don't dissolve enough in the sparge water and will get left behind in the mash tun. (i.e. chalk).

Agreed. I too do a mash AND kettle addition, especially for IPAs. I did a fair amount of research on this topic a couple of years ago and long story short, the general consensus that I reached was that up to 50% of your additions can be left behind in the grain. That's not a concern for pH as much as it is for flavor & adjusting for style, so make your kettle addition with that in mind.

[mabrungard]

50% is a little excessive. On top of that, it depends on the ion. Calcium is the only ion that I know of that is significantly attenuated in the mash. It complexes with phosphates in the mash and precipitates in the tun. Some data from SN shows them having to dose calcium at 85 ppm in order to get 50 ppm out in the final wort. Other ions like sodium, sulfate, and chloride are highly soluble and are not significantly reduced during the mashing process.

[dstar26t]

http://www.mbaa.com/districts/MidSouth/Events/Documents/2010_11_12JimMellem.pdf