PH - a reality check

ChristianSA · #1 02-10-2010, 06:03 AM

I have always gone for the following PH windows when brewing:

During protein and saccharification-rest: 5,2-5,6
Sparge water: Below 6
Boil: 5,0-5,2

Of course it depends on what you want to do. But during the mashing I want the most effective conversion, during sparging I want to avoid leaching out tanins and during the boil I am going more for a good hot break than maximum isomerisation of the hops.

Would you say my numbers are OK, and if not please suggest alternatives.

-Christian

Ted Briggs · #2 02-10-2010, 08:37 AM

"During protein and saccharification-rest: 5,2-5,6
Sparge water: Below 6
Boil: 5,0-5,2"

Mash i look for 5.4 +/- .2, Sparging i go by the ph of the runnoff, keeping it under 6. For the boil, 5.2-+/- .2 at end boil. Finnished beer, 5.2 +/- .2

sleeper · #3 02-15-2010, 04:16 PM

Mash i look for 5.4 +/- .2, Sparging i go by the ph of the runnoff, keeping it under 6. For the boil, 5.2-+/- .2 at end boil. Finnished beer, 5.2 +/- .2

keeping the runoff under 6 i would assume. just to clearify the statement that does not mean the sparge water is "under 6". i keep my sparge around 7 maybe 6.5 if high mash PH but NEVER put your sparge under 6. (or so i've read). just my thoughts.

cheers!

Woolsocks · #4 02-27-2010, 04:10 PM

Looks good to me. I'd shoot on the low end of your range for mash pH to really minimize tannin extraction. I like to see it at 5.2

dereknobleluke · #5 03-05-2010, 10:09 PM

if your finished beer has a pH of 5.2 there's something wrong!!!!!!

KevinECB · #6 03-06-2010, 12:18 PM

The Ph for the Sparge water seems to be of the top of debate...while as there is at least some consensus with the mash and boil ph.... (which i generally agree with)

so for the Sparge debaters....Why must is be under 6....or why must it NEVER be under 6
please provide some additional elaboration. this part of the ph i have never dealt with or questioned...

beerking1 · #7 03-06-2010, 06:37 PM

Sparge pH (that of the run off, not the sparge water) should be below 6.0 because above 6.0 you are very likely to extract tannins from the husks, leading to an astringent beer. pH is more important that temperature where astringency is concerned.