hanuswalrus
Well-Known Member
So I was reading up on recipes for a stout I'm looking to brew this weekend.. came across Yooper's Oatmeal Stout. I noticed something towards the end of the 1st post that caught my attention :
From @Yooper :
"Mashed at 156, with a thin mash (1.75 quarts per pound) to keep the pH in range."
I usually mash pretty thin on all my beers as I've noticed I get better efficiency this way, but I never had any idea that this effects pH. It might be covered somewhere in the thread I mentioned above, but I just don't have the time to read through the 60+ pages..
Can anyone explain how water/grist ratios might affect mash pH?
From @Yooper :
"Mashed at 156, with a thin mash (1.75 quarts per pound) to keep the pH in range."
I usually mash pretty thin on all my beers as I've noticed I get better efficiency this way, but I never had any idea that this effects pH. It might be covered somewhere in the thread I mentioned above, but I just don't have the time to read through the 60+ pages..
Can anyone explain how water/grist ratios might affect mash pH?