Bru'n Water mash pH question

[seanppp]

I am using Bru'n water to calculate my water profiles and it is a great program but there is one thing that is throwing me off. The mash pH on page 4 says it's a Room Temperature pH. And in little notes window it says the optimum pH is 5.3-5.5.

However, John Palmer says that room temperature pH should be 5.4-5.8.

I am confused...?

 

[RoadKing]

5.3 - 5.5 is correct.

 

[Homercidal]

Generally the 5.3-5.5 is good. You can go a little lower for lighter styles, or certain styles, and a bit higher for darker beers, but usually that range is best for most beers.

 

[seanppp]

So John Palmer, THE JOHN PALMER, is wrong?

 

[RoadKing]

Reread the paragraph where you got those numbers, Maybe you misread it..

 

[Demus]

The discrepancy is probably temperature. The pH at mash temperature will be lower than the room temperature value..

 

[Homercidal]

So John Palmer, THE JOHN PALMER, is wrong?

According to John's online site, How to Brew, he states that:

"This residual alkalinity will cause an all-base-malt mash to have a higher pH than is desirable (ie. >6.0), resulting in tannin extraction, etc. To counteract the RA, brewers in alkaline water areas like Dublin added dark roasted malts which have a natural acidity that brings the mash pH back into the right range (5.2-5.6)."

If we narrow this range down by 0.1, we get 5.3-5.5.

 

[seanppp]

He said it on an Episode of the Brew Strong Podcast. http://thebrewingnetwork.com/shows/508

I didn't mark where he said it, unfortunately, so I can't point you to it. But it's a great listen anyway if someone wants to listen to it.