Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
Just going from 9:1 to 4:1 will drop the PH by approximately 0.35 which in the case of Rahr would give an average wort PH of 5.63.
That would only be the case for an unbuffered system, as AJ has reminded me (or rather forcefully chided me) more than once, after I tried to make the same diluted pH argument as you are making.
As AJ has instructed, and also shown via doing the math, in a buffered system there is only a trivial change in DI_pH as the mash thickness is varied, even when appreciably varied.
Here is a snippet of one of such chidings that I received from AJ:
50 grams of 600L chocolate mashed in 150 mL of DI water will come to pH 4.6995 (its DI mash pH) and the same amount of this malt mashed in 1.5 L of water will come to 4.7065 and mashed in 15L of water, to 4.7660.
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