Measuring pH in a step mash

[Iowa Brewer]

Hey all,
Trying out a complicated step mash on a pilsner, and wondering when to measure pH. Normally I take a reading at 15min, but that's for a 148–152F mash. Today I won't hit 145F until 60min+. When in this process (below) should I take a reading?
Thanks!

 

[mabrungard]

I've found that mashing pH is effected by the gelatanization of the malt. If you'll be step mashing, the lower temperature mash steps are less likely to gelatinize the malt and that means that the mash pH process will be delayed until that occurs. This is a case where decoction could actually be a benefit since it temporarily raises the grain temp well above gelatinazation temp and then the whole pH process can develop normally.

 

[Iowa Brewer]

I've found that mashing pH is effected by the gelatanization of the malt. If you'll be step mashing, the lower temperature mash steps are less likely to gelatinize the malt and that means that the mash pH process will be delayed until that occurs. This is a case where decoction could actually be a benefit since it temporarily raises the grain temp well above gelatinazation temp and then the whole pH process can develop normally.

Thanks! Sadly I’m not in a position to do that. I guess I’ll add 80% of the suggested lactic acid to hit my target, and check further into the mash to see if I got it.

 

[micraftbeer]

I do multi step mashes, using my RIMS to hit the temperatures. I take my pH measurement ~30 minutes in to my final conversion rest (rest prior to my 168f mashout).

Maybe I could do it earlier, but it doesn't really matter to me because I don't adjust pH on the fly. I've read that you should wait until 20-30 minutes into your rest to make sure you're not measuring a moving target while pH is still dropping. Waiting that period, plus waiting for a room temperature sample (so I don't break my meter, and for the same "trying to measure a moving value" as mash gets to a stable room temperature), means live adjustment is kinda pointless.

So measuring at that final rest hits pretty close to my Brewfather prediction, so things seem to work.

 

[Iowa Brewer]

I do multi step mashes, using my RIMS to hit the temperatures. I take my pH measurement ~30 minutes in to my final conversion rest (rest prior to my 168f mashout).

Maybe I could do it earlier, but it doesn't really matter to me because I don't adjust pH on the fly. I've read that you should wait until 20-30 minutes into your rest to make sure you're not measuring a moving target while pH is still dropping. Waiting that period, plus waiting for a room temperature sample (so I don't break my meter, and for the same "trying to measure a moving value" as mash gets to a stable room temperature), means live adjustment is kinda pointless.

So measuring at that final rest hits pretty close to my Brewfather prediction, so things seem to work.

Hey, thanks for this, micraftbeer!