pH numbers throughout the brewing process

Does anyone use a guideline to what the pH readings throughout the brewing process should be?

From my quick research it seems like...

Mash pH should be within 5.2-5.6 and optimal is around 5.3 - 5.4
Pre boil pH should be around 5.2 - 5.3
Post boil pH should be around 5.0 - 5.1
Post fermentation should be <4.5

I understand this isn't style specific and very general but is this at least a good guideline to use?

I think different sources state different values (Kunze, etc..)

Boil pH should be 5.1 to 5.2 but not less than 5.
http://beerandwinejournal.com/proper-boil-ph/

The definition on some of these is kind-of hazy.

1.) Mash pH is the pH of the mash as measured 10-20 minutes into the mash?
2.) Pre boil pH is before hot break and post boil is after hot break?
3.) Pre fermentation pH is after cold break and post fermentation pH is after FG has been reached?

Also what is not well defined or laid out is the purpose of each pH value and it's effect on the final beer.

I don't follow a guide but I know from experience what I want to see. Your numbers all look good to me except that finished lager pH can be higher than 4.5.

ajdelange said:

I don't follow a guide but I know from experience what I want to see. Your numbers all look good to me except that finished lager pH can be higher than 4.5.

Click to expand...

Thanks AJ. I did read lagers can finish higher than ales. I just wanted to make sure my numbers were generally in a good range.