Mash pH

[Broothru]

I'd be interested in reading more on this. Do you have references? The 4.8 to 4.9 pH value, tĥat is.

Found this one reference from Brad Smith's (BeerSmith) blog about targeted finished beer pH targets. It's not the reference I was talking about, but it does reinforce the idea of lowering pH to make lagers cleaner/crisper.



Finished Beer pH Targets:

Lagers: 3.9 – 4.1

Ales: 4.0 – 4.2

Mild/Dark: 4.1 – 4.3

*Always < 4.3 – 4.5 for stability and food safety concerns

High pH = low stability (> 4.5 – 4.8)


I'll keep looking, if for no other reason than to convince myself that I just didn't think it up all by myself!