Brewing a hefeweizen in a week and looking for some advice.
I'm going to incorporate the ferulic acid rest with this beer, as an attempt to increase a bit of the clove flavors.
I'm reading that some target a higher mash pH with these beers (5.6 - 6.0).
Questions:
1. Am I understanding correctly that I should target the higher mash pH during the acid rest because the acid rest will lower the pH?
2. If the acid rest doesn't lower the pH enough for the saccharification rest (5.2 - 5.4) should I be adjusting the pH back into this kind of range or is it ok? (Never done the acid rest before so this is new for me)
I'm sure more questions will pop up. Thanks.
EDIT: To further elaborate, I'm building out the water profile with Bru'n Water and I'm targeting a 5.75 mash pH during the acid rest which I anticipate to drop during the acid rest. Am I correct in my thinking? I've read some things from others where they say targeting the higher pH is incorrect and leads to muddy flavors. Not sure what's accurate...
I'm going to incorporate the ferulic acid rest with this beer, as an attempt to increase a bit of the clove flavors.
I'm reading that some target a higher mash pH with these beers (5.6 - 6.0).
Questions:
1. Am I understanding correctly that I should target the higher mash pH during the acid rest because the acid rest will lower the pH?
2. If the acid rest doesn't lower the pH enough for the saccharification rest (5.2 - 5.4) should I be adjusting the pH back into this kind of range or is it ok? (Never done the acid rest before so this is new for me)
I'm sure more questions will pop up. Thanks.
EDIT: To further elaborate, I'm building out the water profile with Bru'n Water and I'm targeting a 5.75 mash pH during the acid rest which I anticipate to drop during the acid rest. Am I correct in my thinking? I've read some things from others where they say targeting the higher pH is incorrect and leads to muddy flavors. Not sure what's accurate...
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