Lowering mash PH

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Lowering mash PH

Postby hughesyourdaddy » Thu Mar 30, 2017 7:02 pm

Hi all,

Just wondering what method you use to reduce RO water which is usually 7-8 PH to 4-5PH for mashing?
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Re: Lowering mash PH

Postby rivetcatcher » Fri Apr 07, 2017 5:22 pm

Lactic acid
Planning: Rivet Catcher Rev2, Rivets SNPA version 2
Brewing:
Conditioning: Rivet Catcher Rev1
Drinking:
Drank:All Grain Zombie Dust clone, Rivets SNPA
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Re: Lowering mash PH

Postby mgll » Wed Apr 12, 2017 12:14 pm

Some of the online shops also sell acid malt but I haven't had huge success with it.
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Re: Lowering mash PH

Postby Sequoia » Tue Apr 25, 2017 9:20 am

Lactic acid or acidulated malts work, but you may not need to use them if you are starting with RO water.

The pH of your brewing water is not what is important becuase that tells you nothing of the buffering capacity of the water (the real parameter you want to control). Ultimately, the pH of your mash is what matters. When considering brewing water you should be more concerned about the residual alkalinity of the water (what buffering capacity it has against the acidifying nature of the malts). If you are using RO water you have no real buffer capacity so the pH will drop naturally when the malts are added. This drop in pH happens becuase malts have phosphates in them that will naturally lower (and buffer) the pH of your mash . The darker the malt the larger the pH drop. There are calculators available on line that can help you predict what the mash pH will be when you use X volume of RO water with X kg of malt of giving colors.

Have you measured your mash after using RO water and found it to be significantly above 5.2-5.4?

If you are using RO water you will want to add some calcium (calcium sulfate or chloroide are what I use and vary the ratio depending on style of beer) becuase it is necessary for enzymatic activity, hop utilization, yeast health and will also help lower mash pH.
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