Originally Posted by marrty24
What is good mash PH target for IPA's and Double IPA's? Is it worth purchasing a PH meter or would the PH strips be a good enough measuring tool?
I agree with Colin Kaminski that a mash and wort pH target of 5.4 is most beneficial in hoppy beers. Malty beers and those not promoting hop expression, should target a slightly lower mash and wort pH of 5.2. Most beers with roast character will benefit from a slightly higher mash and wort pH of about 5.5.
PS: Dry stout is one roasty style that should have a low wort pH, like 5.1 or 5.2, since it relies on a crisp acidic character to compliment the roast flavors.