I find "mash pH " discussion very confusing because I can't understand the concept and I would like to get clarifications as why we don't talk about "water profile/pH for mash pH". In fact, in my understanding we would like to keep a certain pH - the range where alpha and beta enzymes work best which is around 5.2 to 5.4- during the whole mashing time, let's say 60 minutes. This means to me that at dough in we should be in that range and have a water profile which will block the grist from bringing the mash pH which means we should treat the water and not the mash. Right?
However I don't know if it is possible to build a water profile which stay stable after putting the grains in your mash Tun.
My logic here is: why do we talk about treating mash with phosphoric acid to get to the range of 5.2-5.4 because it will take a certain time after dough in for the mash to stabilize to a certain pH where you can then calculate your acids addition on. If your water pH is 8 and it takes 30 minutes (I actually do not know the speed at which grains can acidify mash to the enzyme range), this pH of 8 is not good for the enzymes and you are shortening the time under which enzymes can operate for best extraction and flavors.
My questions related to my misunderstanding are therefore:
1) what pH do we want at dough in
2) what pH do we want to see/have after full conversion of starches
3) could mash time be shorter if we wouldn't allow a time for grains to naturally acidify the mash
4) we always talk about mash pH but we never say for what period of time mash pH should be held, if mashing time is based on mash pH being at 5.2-5.4 and if enzymes are affected at a non suitable pH?
5) what if I would mash for 1 hour and the mash pH would be at 6.00 with 15% starch conversion left and I know the final mash pH will not be in 5.2-5.4 range then based on that pH I decide to put the phosphoric 10% addition and continue mashing untill my mash pH is 5.3 for example?
We seem never to mention mash pH has to be in place at what point in time during mashing and that is what is confusing me...