Go figure. Every summer I brew a few batches of Witbier using a favorite Witbier recipe. This year I changed the water profile by doubling the amount of Lactic acid normally used. The idea was to see if I or anyone else would notice. One would be led to believe the resulting 4.97 mash pH broke all the rules. But in fact this year's batch of Witbier received more compliments than ever. It just goes to show that a mash pH range of 5.2 to 5.6 is more of a guideline and not a hard fast rule that applied to all beer styles.


