aussie brewer
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Hi brewers, im getting ready to brew a german pils and im not sure what mash pH to target.
What should i be aiming for? cheers!
What should i be aiming for? cheers!
Mash pH for a german pilsner
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VikeMan
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For pilsners, IMO, the water profile is at least as important as the pH. For a German Pilsner, balance toward sulfates rather than chloride, for that "lingering bitterness."
For pilsners, IMO, the water profile is at least as important as the pH. For a German Pilsner, balance toward sulfates rather than chloride, for that "lingering bitterness."
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aussie brewer
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Thanks Vikeman ive got the sulfate at 70ppm and chloride at 48
