Yeah, I think so. I took the exact same thing from AJ's comment and this also mirrors my research about it. I think the science is well documented and just came from lab testing various pH. Another interesting bit is the reaction continues for 2 hours until leveling off. Now, if you really want clove...
I have a sneaking suspicion there is some pH management in these recipes but it is not being disclosed. Maybe acid/sauergut/etc. It would have been really cool if the ferulic acid rest did actually dial in mash pH though!