After reading up on as much as I can find on the topic of brewing related ph I have ended up wondering if the benefit of hitting specific mash ph's isn't really just about getting a good efficiency.
I don't really care about efficiency at the homebrew scale since it only costs a dollar or two more to buy more grain if necessary. So, assuming I can manipulate many of the other variables such as attenuation/dextrin content with mash temperature, and being able to acidify sparge water and/or kettle wort using acid, what are the benefits of mashing at ph 5.2 versus 5.8. I really cant think of anything right now ?
Lets also take consistency out of the equation and say, for the sake of argument, that I start with RO water and add measured salts to get somewhere in the range I mention above, and lets just say I make the same water every time I brew a particular beer.
lots of assumptions I know, and I dont intend to actually take this approach, I just want to try and learn if there's some extra benefit I haven't taken into account with specific regard to mash ph alone. I have read many articles which list together the benefits of achieving 'optimum' mash/kettle/ferment/product stability ph. but not many just on mash ph alone.