VikeMan
It ain't all burritos and strippers, my friend.
- Joined
- Aug 24, 2010
- Messages
- 5,853
- Reaction score
- 5,969
I'm going to brew a Saison with a substantial amount of Rye Malt. Does anyone know how rye affects the mash pH in comparison to Pilsner Malt or Wheat Malt, for example? Ideally, if anyone knows the 'Distilled Water mash pH' value to use in EZWater, that would be great. TIA!