Wort PH and hop utilization

[KLITE]

Hi all,

A question i have had for a while brewing in my head.

Is there a relation between wort ph and how well(or how much) falvonoids, terpenes, polyphenols and other aromatic compounds are extracted into the wort during the boil?

Ive been away from homebrewing for a while and wanna make something similar to julius by treehouse. A propper hop juice, only late hop aditions and ridiculous amounts of hops at flameout and dry hop.
What ph would you reccomend to achieve such a result, and why?

Thank you!

 

[cswis86]

Hop oils and bitterness are extracted more efficiently at a higher pH but a lower boil pH will give you a smoother/less harsh bitterness. Most sources recommend aiming for a boil pH between 5.0-5.2 to strike a balance between flavor and efficiency.

 

[mabrungard]

There is sufficient research results that show that we would be better off with targeting a modest wort pH of about 5.4 (darker beers can target a higher pH) for the main boil and then add acid or saurergut at the end of the boil to reduce the wort pH to whatever target the brewer deems appropriate for that brew (darker beers wouldn't typically receive this acidification step). This technique improves DMS reduction and improves hop utilization.