Dry Irish Stout Help

[jlinz]

Hello folks. I'm making a dry Irish stout for the first time and am worried about things I've read about mash ph. I don't usually watch my mash ph and use my tap water with campden and beers seem fine. How many add something to the mash when making a dry Irish stout? If so, what? Is it something I need to worry about?

 

[thehaze]

A dry stout is usually dry, crisp and slightly tart. Depending on the recipe, the amount of roasted malts used in such a recipe, might not be enough to drop the pH to add a little tartness to the beer. This is where water treatment come in the picture. The pH for a dry stout can be pushed lower than a regular one.

 

[Boilinginsc]

Is there a section on water and PH levels? New to this also and can’t seem to find it. Is there a PH level you are shooting for in an Irish stout?

 

[thehaze]

Mash pH of around 5.2-5.3, post boil pH of around 5.2. I try to do this for IPAs as well.

 

[Calder]

I just use tap water with no adjustments and do fine. Give it ago and see what you get. Adjust next time if you have an issue.