Hey there,
I dove into water additions and mash PH today. I have a PH meter with ATC and while in the mash got a mash PH of 5.38, the reading was consistent. Now in How to Brew, Palmer recommends a mash PH of 5.1 to 5.5 at mash temp and 5.4 to 5.8 at room temp.
I was wondering, with the ATC should I be shooting for the room temp range or am I ok with my 5.38 which is right in the middle of the mash temp recommendation?
Btw, my grain bill was 12 lbs 2-row, 1 lb Munich 11 L and 10oz crystal 60. Thanks!
Sent from my iPhone using Home Brew
I dove into water additions and mash PH today. I have a PH meter with ATC and while in the mash got a mash PH of 5.38, the reading was consistent. Now in How to Brew, Palmer recommends a mash PH of 5.1 to 5.5 at mash temp and 5.4 to 5.8 at room temp.
I was wondering, with the ATC should I be shooting for the room temp range or am I ok with my 5.38 which is right in the middle of the mash temp recommendation?
Btw, my grain bill was 12 lbs 2-row, 1 lb Munich 11 L and 10oz crystal 60. Thanks!
Sent from my iPhone using Home Brew