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?