The enigma of the Mash pH: why is it so crucial?
Recently, during a pleasant meeting of the Home Brewers Club, a member launched a question that left more than one scratching his head: When and how should we adjust the pH of the mash when we prepare beer from grains? This is a more complicated issue than it seems, especially when working with modern malts that behave as teenagers with an excess of energy.
The importance of pH in the elaboration process
Let us dedicate a moment to reflect on the Mash pH, that magical number that should be between 5.2 and 5.6 during sugars conversion. Keeping this in rank optimizes the taste, ensures full conversion and improves the long -term stability of our beer. However, speed is essential; Modern malts, with all their diastatic energy, can do their conversion job in the blink of an eye.
Acid adjustments: the perfect strategy
And what if we use additives such as lactic acid or phosphoric acid to adjust the pH quickly? Some might think that it is as simple as adding acid after verifying the pH after mixing the grains. But unfortunately, this is where things are complicated. Most modern malts have been so modified that they have more enzymes than necessary, which can make sugars conversion like a sprint. Who has time to wait?!
A delayed, but essential process
Time plays against us; It could take between 10 and 15 minutes the process of mixing and stabilizing the pH before you can measure it properly. And in those minutes, your conversion could be in its final stretch, the irony of the modern chemio-cervecería!
Calculating pH: the magic of technology
Fortunately, there are ways to make our life easier. There are programs that predict both the pH of your mash and the necessary acid adjustments. While these estimates are useful, oh, be careful, they are just that: estimates. Therefore, I opted to use one of these programs to guide me, calculating how much lactic acid add before you start.
The benefits of forecast
In my experience, adding about 80% of the acid before starting the MASH helps me to ensure that pH is in the desired range. Then, I measure and, if necessary, adjust with a little more acid, guaranteeing that the pH remains stable, even if the conversion decides to make the diva and take more than usual. It is a win-win: we start well and adjust on the march.
Final reflections: to ventilate the Mash!
So they have it, my business breeders. In the end, it is about finding the balance between estimates and real measurement. If you have more tricks under the sleeve to treat the pH, do not hesitate to share them! Thanks for reading me in this beer blog. Remember, subscribe to my newsletter and podcast for more tasty tips in the world of homemade beer!
