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Waldo Lake Amber Mash pH

Hello Everyone,

I’m looking forward to brewing a 5-gallon batch of Denny’s Waldo Lake Amber on Wednesday and have a question about mash pH.

The recipe calls for:

7.75 lbs. Rahr 2-row Pale
4 lbs. German Munich Malt
2 lbs. Weyermann Carared
0.5 lbs. Weyermann Melanoidin Malt

EZ Water 3.0 tells me that if I use 100% RO water, mash @ 1.25 qt./gal. (4.54 gal.) and add 2.5 oz of acid malt, the mash pH will be estimated at 5.41% with no other additions.

Does this sound right and is this pH what I should be aiming for?

Seems like you could skip the tiny amount of acid malt and still be in the proper range (5.3 - 5.5 @ room temp). And just FYI, pH is not a percent, so just use the number. :wink:

Thanks - as you can see, my learning curve is still pretty steep! I wasn’t sure if the goal was to get as close to 5.4 as possible or simply to stay between 5.3 - 5.5.

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