Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
... but rather mash at 5.5 to 5.8 pH.
See page 416 at the link provided below to yet another peer reviewed commercial brewing research document. I quote the relevant section:
https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2011.tb00487.x
See page 416 at the link provided below to yet another peer reviewed commercial brewing research document. I quote the relevant section:
The first worts of oats and barley did not show significant differences regarding pH values. However, in pre-boiled worts the oat pH values again were slightly higher than the ones measured in barley. Nevertheless, both mash pH values lay within the pH range of 5.5–5.8, which is commonly observed in commercial brewing.
https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2011.tb00487.x