new zealand double ipa mash ph

[luddr704]

I am seeking advice on the best method to lower the mash ph to 5.2 (if needed). I have a portable ph probe/analyzer. I have 10% phosphoric acid.
Should I grab a mash sample after doughing in, cool to room temp, and measure ph? Should I use one teaspoon of 10%phosphoric acid diluted in one cup of water and mix into the mash if the ph is >5.4? Or, should I pretreat the strike water before doughing in to a ph of 5.2? Should the sparge water ph be below 6.0? Could I use phospho for this as well?

I apologize in advance if this is a redundant thread, couldn't find exactly what I was looking for in the search.

Thank you and Cheers!

 

[944play]

10% seems pretty dilute already.

I wait ten minutes after doughing in to take a pH sample. While the sample is cooling, I add calcium salts to the mash. After ten minutes, the pre-salts pH is measured and a second sample is taken. If the post-salts pH is still above 5.6 (this has only happened twice), I'll add about a mL of StarSan to the mash. There should be no need to correct sparge pH if you're using water with few ions like RO.

That's just how I do it, but it's subject to change as better information arrives!

 

[dezman]

I have heard its better to treat strike water rather then adding directly to the mash. I wouldnt lower water to 5.2 though, the grains will drop PH of water when they are mixed in. If your mash in already at 5.4 i wouldnt worry too much about treating. Thats pretty darn close. You dont wanna over do it and and end up with a low PH. As for sparge water I wouldnt worry about this unless your water has really high PH to begin with (8 or over).

 

[luddr704]

Thank you for the info! My mash ph came in at 5.4! Didn't need to add anything!

 

[mmonacel]

For future reference I'd suggest reading up on the Brew Science area and checking out the EZ Water Calculator and other water calculators.