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Bru'n Water Estimated mash PH 5.3, measured 5.0

Thread starter beskone
Start date Mar 28, 2016

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ajdelange

Supporting Member

HBT Supporter

Aug 3, 2017

MSK_Chess said:
Is it not the case that the presence of calcium in the mash goes beyond mash pH and yeast flocculation. E.g it acts as a cofactor for alpha amylase helping them to randomly 'chop up' starch chains in to medium size chains for the beta amylase to munch on the ends.

Yes, there's a list of beneficial effects of calcium beyond mash and wrt pH production. It includes, but isn't limited to things like amylase protection, bright runoff and foam stabilization (through precipitation of calcium oxalate).