Well, after a long hiatus a new -- and totally-redesigned-under-the-hood -- version of my brewing water calculator is now released: MpH 4.2.
The equations used to calculate mash pH have been completely reworked. The new equations are directly based on A.J. deLange's ideas regarding charge conservation when mixing different malts or adding acids to the mash. The new calculator also leans heavily on experiments that Mick Spencer and I did on the grist pH and buffering capacity of a large number of malts (details of which can be found in the paper discussed in the previous post to this blog). I must also give a shout out to all those homebrewers (on either the Beer Advocate Homebrewing Forum or HomeBrewTalk) who provided data so that I could nail down the last parameter that was required to make the whole thing go.
Has it really been nearly four years since I posted the last version? I guess so.
Cheers!
