Differences

This shows you the differences between two versions of the page.

--- mashsparge:main [2018/06/21 09:58] – grain absorption mrmekon
+++ mashsparge:main [2020/11/15 14:02] (current) – mrmekon
@@ Line 34: / Line 34: @@
 For mashing in a 30L mash tun, 10kg of grain would displace 6.66L, meaning 23.333 L fits in the tun with the grain for a grist ratio of 2.3 L/kg.  This is slightly thicker than average, but well within the acceptable range.
+==== Mash pH ====
+Mash pH is ideally in the 5.2 - 5.6 range, with differing claims from different sources.  Many say 5.2 is the gold standard, others say target higher in the range.  Some sources claim 5.2-5.6 is the the pH at mash temperature, and when temperature-corrected or cooled to room temperature, the ideal target is actually 5.55 - 5.85.  It is still unclear if this is true, or if anything else about mash pH is true.  Targetting pH 5.6 at room temperature is a safe call, as it falls within the ideal range regardless of which temperature you measure at (5.6 at room temperature ~= 5.25 at mash temp).
+There are a lot of claimed benefits of ideal mash pH, most of which seems to be word-of-mouth folklore.  Head retention, clarity, maltose vs. dextrin balance, conversion speed, and taste profile are all claimed to change.
+All malt is acidic, with darker roasts significantly more so.  Grists consisting entirely of very light malt, particularly pilsner, risks too high of a mash pH, while stouts and porters with high quantities of dark malt risk too low of a pH.
+Water sources accept or resist pH changes depending on their mineral content, regardless of their initial pH.  Carbonates, in particular, act as pH buffers and resist change.  Water sources high in carbonates may require extra acidification to reach the desired mash pH.
+Acidifying is often done with lactic or phosphoric acid.  Lactic acid is cheap and easy to get, but using more than a few milliliters per 25L mash can leave an undesireable aftertaste in the finished beer.
+Chalk (calcium carbonate) is one method for increasing the pH of dark beers, though not particularly recommended anymore due to its failure to fully dissolve in beers.
+Unmodified sparge water will raise the boil pH.  The ideal range for boil pH is also listed as in the 5.2-5.5 range, so acidifying your sparge water might be wise.  It is claimed that hop extraction is better in the ideal pH range, and lower pH also reduces the maillard reaction.  Again, who knows?
+The pH should drop 0.1-0.2 during the boil, normally reaching 5.0 - 5.3, and drop further during fermentation.  Final beer pH target is 4.2 - 4.6 for non-sours.
 ==== Mash Out ====
-When the mash is finished, it is common to raise the temperature a bit to stop the enzymatic activity and increase the viscosity of the liquid so it drains from the grain bed more efficiently.  The mash out temperature is typically 170F (70C).
+When the mash is finished, it is common to raise the temperature a bit to stop the enzymatic activity and increase the viscosity of the liquid so it drains from the grain bed more efficiently.  The mash out temperature is typically 170F (76C).
 ==== Sour Mash ====