PH rise after boil?

[Quattlebaumpt]

I could be wrong but i have noticed either a slight rise or maintaining in my PH post boil when i use lactic acid? I have no clue why but just have been reading through my previous batches and have noticed that to be the case. Pre boil PH was 5.52 and post boil PH was 5.6? strange or is it Any suggestions or thoughts? Also love to see what ya think about the water profile of the beer. I want to accentuate/round out the malty flavor?
This was my recent brew 3 gal batch.

Style: Vienna Lager
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 7.8 SRM SRM RANGE: 10.0-16.0 SRM
IBU: 24.3 IBUs Tinseth IBU RANGE: 18.0-30.0 IBUs
OG: 1.051 SG OG RANGE: 1.046-1.052 SG
FG: 1.013 SG FG RANGE: 1.010-1.014 SG
BU:GU: 0.477 Calories: 151.6 kcal/12oz Est ABV: 5.0 %
EE%: 73.00 % Batch: 3.25 gal Boil: 4.90 gal BT: 60 Mins



Total Grain Weight: 6 lbs 0.5 oz Total Hops: 1.10 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.44 room temp with calibrated Milwaukee 101 PH meter
---WATER CHEMISTRY ADDITIONS----------------
Starting Water (ppm):
Ca: 66
Mg: 20
Na: 27
Cl: 18
SO4: 36
CaCo3/Alkalinity:262

Mash / Sparge Vol (gal): 2.62 / 3
RO %: 40% / 40%

Total Grain (lb): 6.0

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0.5 / 0.60
CaCl2: 1.2 / 1.37
MgSO4: 0 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0.1
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 84 / 84
Mg: 12 / 12
Na: 16 / 16
Cl: 69 / 69
SO4: 50 / 50
Cl to SO4 Ratio: 1.39 / 1.39

Alkalinity (CaCO3): 117
RA: 50
Estimated pH: 5.63 Actual was 5.44
(room temp)
My sparge PH was 7.35 at room temp with .2ML of 88% lactic. I know that is high but pre boil PH was 5.52 and post was 5.6
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
4 lbs 13.2 oz Vienna Malt (Weyermann) (3.5 SRM) Grain 1 80.0 %
1 lbs 0.9 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 17.5 %
2.4 oz Caraaroma (150.0 SRM) Grain 3 2.5 %


Name Description Step Temperat Step Time
Mash In Add 2.64 gal of water at 166.9 F 152.0 F 60 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 65.0 F/68.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 2.99 gal water at 168.0 F
Amt Name Type # %/IBU
0.85 oz Hallertauer [4.30 %] - First Wort 60.0 m Hop 4 22.4 IBUs

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.039 SG Est OG: 1.051 SG
Amt Name Type # %/IBU
0.25 oz Tettnang [3.80 %] - Boil 10.0 min Hop 5 1.9 IBUs

 

[VladOfTrub]

Wort pH will rise slightly during boiling, until calcium is precipitated. Then it will fall. If it doesn't fall. The brewing procedure/chemistry needs to be looked into. If that is the pH going into the fermenter you're in the park for lager yeast. Different types of malt display different pH levels. High modified malt will stick at a certain pH. High modified lacks Phytin. Phytin to Phytase to Phytic Acid, created during the phases of the acid rest of floor malt, precipitates phosphates. This enzymatic activity allows a brewer to rely less on doctoring up the brewing water. Doctoring up water takes care of only the water, not the mash. Continental Vienna malt will drop to 5.5pH unless the water chemistry is off. I'm not sure what N. American malt will do. I like your recipe. Simple is best. With such small grain bills, do a tri-decoction using floor malt and sauer malt, without doctoring up the water. Boil the water and rack it before using it. The small grain bill will make the decoction method pretty easy.