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pH targets at mash and room temp

 
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HopSteady




Joined: 09 Jan 2016
Posts: 36



PostLink    Posted: Tue Nov 07, 2017 12:17 pm    Post subject: pH targets at mash and room temp Reply with quote


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Hi Kal, I have gone through your brew day step by step and I believe I found an error.

Quote:
pH changes with temperature, so if the sample has been cooled to room temperature, a pH of 5.4 to 5.6 is the target range instead of 5.2 to 5.4 (at mash temp)


I believe when people talk about mash targets they are referring to cooled room temperature samples. And so the above should say:

Quote:
pH changes with temperature, so if the sample has been cooled to room temperature, a pH of 5.2 to 5.4 is the target range instead of 4.9 to 5.1 (at mash temp)


Firstly the pH at mash temps will be lower than the 5.2-5.4 room temp guideline and also the difference between mash temp to room temp is said to be around 0.3-0.35, not 0.2.

This is referenced in various places, including here: http://braukaiser.com/blog/blog/2011/03/02/about-ph-targets-and-temperature/
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kal
Forum Administrator



Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Tue Nov 07, 2017 1:36 pm    Post subject: Re: pH targets at mash and room temp Reply with quote

HopSteady wrote:
I believe when people talk about mash targets they are referring to cooled room temperature samples.

Not necessarily. Unless the person states at what temp the pH was measured, you have no way of knowing. You have no idea what the person is thinking or doing unless they state it. It's dangerous to assume. That's the whole crux of the issue with sharing pH numbers. pH changes with temp, so unless a temp is even every time, a pH value is useless.

For the rest of your comments, take a look on his site here: http://braukaiser.com/wiki/index.php?title=The_Theory_of_Mashing#Mash_pH_targets

You'll note that recommended mash pH ranges vary greatly (and not everyone states whether it's room or mash temp leading to more confusion). There is no 'one' correct mash pH as the various enzymes work best at different pH levels when converting the grain starches to sugars. A wide range is acceptable for mashing: 4.5 to 5.6. But the most often cited target is 5.2 (when measured at mash temperature). Feel free to target something different if that gives you the results you want for the specific beer you're making. There's certainly no 'one' right answer.

Mash temp pH is always higher when cooled. How much higher can vary (0.2, 0.35, 0.4, etc). Don't worry about that number (0.2 or 0.35) as it doesn't really matter - it's what you're targeting that matters. So measure the pH and go with what works for what you're targeting based on beer style.

Kal

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