Best way to get a lower pH in the finished beer

[goldy222]

I wanted to get some opinions about what I can do to have my finished IPA end up with a lower pH, say in the lower 4 range. My current finished IPA pH is at 4.5 and it tastes dull or bland. I’m using bru’n water for acid malt additions and pretty sure my mash pH is good at 5.2. I used wyeast 1318. I’ve read yeast can play a factor, so has anyone used a yeast strain that may yield a lower pH in the finished beer? Any other suggestions would be appreciated.

 

[Ozarks Mountain Brewery]

I dont think its a ph issue what other water salts did you add, adding some gypsum would brighten up the sharpness and hop flavor

 

[goldy222]

I did add gypsum, Epsom, and calcium chloride to my ro mash water. The recipe called for a 100:200 PPM sulfate to chloride ratio, which I did mess up by only adding enough for 50:100 PPM. It’s a New England IPA clone recipe from BYO magazine. Almost all the hops were whirlpool and I also messed up the whirlpool temp, should have been 180 and my temp was 145. Sorry, should have mentioned that from the start. This brew didn’t go as planned and I’m trying to figure out why it tastes so bland.

 

[Ozarks Mountain Brewery]

the softness comes from too much calcium chloride

 

[Silver_Is_Money]

The choice of yeast has a lot to do with a beers finishing pH. Each strain of yeast will tend to adjust the final pH to their liking.