I love a good Bohemian Pilsner, however my attempt at making one a few years ago fell short, back to try again. When reading I came across this in a BYO article
No where else have I seen a Bo Pils mash pH recommended so low and would require a decent amount of acid to get there with any water. Anyone have some insight to this? I will probably still calculate for a 5.2 pH
An authentic Pilsner mash should have a pH of about 4.54.8, which is significantly lower than the typical recommended range of 5.25.6. The low Pilsner pH, therefore, results in a slightly lower brewhouse yield, but its effect on the mash, the wort and the beer also help to define the Czech/Bohemian Pilsner as a distinct lager style.
No where else have I seen a Bo Pils mash pH recommended so low and would require a decent amount of acid to get there with any water. Anyone have some insight to this? I will probably still calculate for a 5.2 pH