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Brewing pH: Difference between revisions
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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/> | ||
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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 | 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> | ||