Water Chemistry – Pt. 5: Boil pH in an IPA | exBEERiment Results!

[Brulosopher]

While mash pH has become a variable many dedicated brewers pay close attention to, the pH of the wort during boil is often overlooked, which is purported to impact hop expression in terms of both bitterness and aromatic quality. For this xBmt, we brewed two of the same MACC IPA recipes, adjusting one to have a lower boil pH than the other, then served them to blind tasters to see if they could tell a difference. Results are in!

http://brulosophy.com/2016/08/08/water-chemistry-pt-5-boil-ph-in-an-ipa-exbeeriment-results/