Mashing kolsch in the low pH 4s?

[jmitchell3]

Just found this presentation from weyermann where they list on slide 15 mash pH for some traditional styles...with kolsch and alt beer mashed in the low 4 range. This seems quite low...any thoughts?

http://www.weyermann.de/downloads/pdf/Weyermann_TKW_Mash-pH_2010.pdf

 

[didinho]

I guess is an error: a few slides before they say mash ph must be 5.4-5.8

 

[oujens]

The previous slide was discussing finished beer pH. They must have been talking about that but called it mash pH on accident.

 

[jjeffers09]

those are finished pH which is normal to be in the low 4s and sours and lambics in the 3.3-4.0