Can mash pH be too low ?

[bobtheUKbrewer2]

say pH was 4.8, how would this affect a pale 3.8% SMASH beer ? Thanks.

 

[hottpeper13]

I have a Pils that is mashed at 4.9 and is crisp,clean and clear. I do have the calcium at 80 ppm's. I don't chase it during the mash, but take notes and change what I need to on the next one.

 

[CascadesBrewer]

say pH was 4.8, how would this affect a pale 3.8% SMASH beer ? Thanks.

Did you add too much acid? A 100% pale colored malt grist would not drop the pH this low. If you did not add acid, then this might be a measurement error.

In theory, a low mash pH could impact efficiency of conversion or potentially the fermentability of the wort. If your efficiency was on track, then cross off the first point. If this is done fermenting and you got your expected attenuation, then cross them both off.

From there, it would be down to taste. There tends to be some buffering of pH that occurs during fermentation. For example, a 0.5 difference in the mash might only result in a 0.2 or 0.1 difference in the final beer.

 

[bailey mountain brewer]

Attenuation is what I was gonna mention and with an already low target abv it might be a little lower.

 

[bobtheUKbrewer2]

yes, I added too much acid - it is now fermenting......

 

[mabrungard]

A low mashing pH like that does encourage a greater degree of proteolysis and that can create a beer that seems 'thin'. That can be OK for some beer styles, but may not fit your desires. Do pay closer attention to your wort pH. Be sure to measure mash pH after about 45 minutes of mashing to determine its equilibrium pH value. Measuring pH very early in the mash is essentially worthless and misleading.

 

[bobtheUKbrewer2]

martin, I calculate how much AMS to add to my water, and have never measured pH