The hidden alchemy of pH
When we think about the elaboration of a good beer, we often imagine with a pint in our hand and a roast in the air, but oh surprise! There is a small superhero that often goes unnoticed: pH. This seemingly simple number, capable of making or undoing each sip of your golden elixir, plays a fundamental role in the production of quality beers.
Understanding the pH: the adventure begins
But what really is the pH? In simple terms, it is a scale that measures how acidic or alkaline is a solution. Originally developed by Soren Sorensen, a Danish biochemist, this scale goes from 0 to 14, where a pH of 7 is neutral. If you want a spectacular beer, an ideal pH for maceration should be between 5.2 and 5.6. Surprise! Not everything is about malt and hops.
The pH trip in the elaboration
As we pass from the maceration to boiling, this small number is changing. Magic occurs when water and malt are mixed, transforming the initial pH into an evolutionary artifact, due to the dissolution of minerals that modify the chemistry of our must.
Maceration and their secrets
During the maceration, the phosphates of the malt dissociate, releasing protons that affect the pH. But that’s not all: if there is calcium present, it joins the phosphates leaving the lowest pH levels. It’s like a chemical party in the cauldron!
The ins and outs of the boil
And then we get to boil, where the pH continues to go down. Here, the pH must fall between 5.0 and 5.2 so that the character of the hops emerges in all its splendor. A very high pH could bring unwanted problems, such as a rough bitterness. Under control, this is the art of the brewery!
Controlling the pH: A superpower for brewers?
Managing pH is a skill that every brewer should acquire. Either adjusting with calcium or using friendly organic acids, having skill to handle pH can be a change of game in the process of making your beer.
The pH and fermentation: the latest on the trip
During fermentation, the pH continues its magical descent, thanks to the action of our friends: yeasts. Through this process, beers end in a pH range between 4.2 to 4.6, creating more refined flavors and a better quality beer. The secret is in collaboration!
Measuring pH: the art of precision
For brewers who want to become true magicians in pH control, measuring it is vital. Barometers calibration and adequate sampling are fundamental steps in this journey. Thus, each Batch will be better and more adapted to your liking.
Brewer reflections
The pH may seem a simple number, but in the fascinating world of beer, this may be the difference between a simple drink and a masterpiece. So the next time you will lift your glass, remember that behind each bubble there is a history of chemistry, balance and a lot of passion for beer.
