I rarely (read, almost never!) make rye or wheat beers. But when I do, especially with rye malt, what can I expect to happen to the pH, assuming the rest of the grist is the same? Say, using 20% rye malt in a pale ale (by lowering the US two-row)?
Some sources have said there is no effect, while some other sources I've read say it can definitely raise the pH. I'm wondering what to expect when making my next beer, which I think will include +/- 20% rye malt.
Some sources have said there is no effect, while some other sources I've read say it can definitely raise the pH. I'm wondering what to expect when making my next beer, which I think will include +/- 20% rye malt.