Ph Question

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chiefbrewer

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I know I ask a lot of questions, but here is another
How important is water Ph for steeping specialty grains. If my water report has a ph best suited for a Pale Ale, do I need to adjust it before steeping my grains to brew a stout?
 
pH impacts how well the enzymes work in the mash and there aren't any enzymes released in steeping. About the only other pH consideration is the release of tannins and keeping your steeping temp. under 170F is all it takes.
 
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