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Brewing pH: Difference between revisions
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During mashing, the pH decreases due to malt enzymes activity, which releases phosphates from nucleic acids. In the process of wort boiling, the wort acidity is increased by precipitation of phosphates in the presence of calcium and magnesium ions. Hop bitter acids and Maillard reaction products further contribute to pH reduction. When fermenting, the pH declines by the activity of yeasts that consume amino acids and produce organic acids. The pH also changes because of presence of the carbon dioxide, which dissolves in the solution (Basařová et al., 2010).<ref name=punpor>Punčochářová L, Pořízka J, Diviš P, Štursa V. [https://pdfs.semanticscholar.org/3202/f1728f72c98ff4325238467aba03633e2861.pdf Study of the influence of brewing water on selected analytes in beer.] ''Potravinarstvo.'' 2019;13(1):507–514.</ref> | During mashing, the pH decreases due to malt enzymes activity, which releases phosphates from nucleic acids. In the process of wort boiling, the wort acidity is increased by precipitation of phosphates in the presence of calcium and magnesium ions. Hop bitter acids and Maillard reaction products further contribute to pH reduction. When fermenting, the pH declines by the activity of yeasts that consume amino acids and produce organic acids. The pH also changes because of presence of the carbon dioxide, which dissolves in the solution (Basařová et al., 2010).<ref name=punpor>Punčochářová L, Pořízka J, Diviš P, Štursa V. [https://pdfs.semanticscholar.org/3202/f1728f72c98ff4325238467aba03633e2861.pdf Study of the influence of brewing water on selected analytes in beer.] ''Potravinarstvo.'' 2019;13(1):507–514.</ref> | ||
A residual alkalinity of zero means that there is no pH influence. A positive residual alkalinity will lead to an increased pH, and a negative residual alkalinity will decrease the pH.<ref name=eumbam>Eumann M. [https://www.sciencedirect.com/science/article/abs/pii/B9781845690038500095 Chapter 9: Water in brewing.] In: Bamforth CW, ed. [[Library|''Brewing: New Technologies.'']] Woodhead Publishing; 2006:183–207.</ref> | |||
==pH Meters== | ==pH Meters== | ||
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Mash pH outside the normal range will result is full, one-dimesional malt flavors, and may reduce fermentability. Increased tannins and silicates may be extracted at high pH.<ref name=water/> | Mash pH outside the normal range will result is full, one-dimesional malt flavors, and may reduce fermentability. Increased tannins and silicates may be extracted at high pH.<ref name=water/> | ||
Today in many cases artificial acidification by addition of lactic acid or mineral acid (mostly phosphoric acid) is used to adjust the pH. The calcium content during mashing and sparging can be influenced by dosing with calcium chloride and/or calcium sulphate.<ref name=eumbam/> | |||
It is advantageous to control the pH value to within 5.4-5.5 when [[mashing]].<ref name=kunze>Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019:219–265.</ref><ref name=sacher/> | It is advantageous to control the pH value to within 5.4-5.5 when [[mashing]].<ref name=kunze>Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019:219–265.</ref><ref name=sacher/> | ||
keeping the pH low, e.g., to 5.5, improves beer flavour and stability.<ref name=bsp/> | keeping the pH low, e.g., to 5.5, improves beer flavour and stability.<ref name=bsp/> | ||
In order for the mash enzymes to work properly, a pH of 5.2-5.4 is optimal.<ref name=eumbam/> | |||
The mash pH value is essential for enzymatic activity and thus for maximum extract recovery. Lowering the mash pH to 5.4 to 5.6 leads to higher attenuation limits, reduction of viscosity, rapid lautering, and less increase in wort color during boiling.<ref name=hob11>Miedl-Appelbee M. Brewhouse technology. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> | The mash pH value is essential for enzymatic activity and thus for maximum extract recovery. Lowering the mash pH to 5.4 to 5.6 leads to higher attenuation limits, reduction of viscosity, rapid lautering, and less increase in wort color during boiling.<ref name=hob11>Miedl-Appelbee M. Brewhouse technology. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> | ||