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Mash pH Question

I realize this has probably been asked 100 times before, I but I just cannot find a definite answer:

Regarding the measurement of pH during mashing, it seems commonly agreed upon that the ideal range is from 5.3 to 5.5. What I am unsure of is if that is referring to room temperature (25C) readings, or if that’s the pH at mash temperature.

In other words, when you target 5.3 to 5.5, are you shooting to read, say, 5.6 to 5.8 at room temperature, so the mash pH is in the ideal range at mash temperatures? Or are you shooting to read 5.3 to 5.5 at room temperature, with the mash pH actually falling closer to 5 at mash temperatures?

Ive always went with 5.2-5.4 at mash temp, or 5.4-5.6 at room temp.

Here is a good article. http://braukaiser.com/blog/blog/2011/03 … mperature/

That IS a good article. Thank you very much!

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