Washington_Brewologist
THE PNW BIAB BrewOlogist
I'm getting ready to brew a really hoppy pale ale today and have a few questions about my mash PH. In beersmith, after all of my mineral additions, it says that my est. Mash PH will be 5.53. I know that the recommended range is 5.2-5.6. Will my mash PH be increasing over the duration of the mash? I'm a bit worried because my LHBS is closed for the day so I have no way of getting any acidulated malt or lactic acid and I'm planning on brewing in a few hours. If this PH is too high, is there anything I can do to my grain bill to adjust this?
Recipe:
Recipe: