dstar26t
If it's worth doing, it's worth overdoing
Is the pH of the mash important during a protein rest or is it only important for the alpha and beta amylase enzymes?
Protein rest pH
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Kaiser
Well-Known Member
It is to some extend. But the mash pH is generally determined by what is good for the amylase enzymes. Aiming for a mash pH between 5.3 and 5.6 will also give you an adequate pH for the protoelytic enzymes.
The protoelytic enzymes are most effective between 4.9 and 5.1 but that is already too low for good starch conversion, hence the recommendation to aim for the pH necessary for the amylases.
Kai
The protoelytic enzymes are most effective between 4.9 and 5.1 but that is already too low for good starch conversion, hence the recommendation to aim for the pH necessary for the amylases.
Kai
