6 replies to this topic

[positiveContact]

I normally just shoot for 5.3 and call it a day.  Sometimes I might go a little higher on a stout or porter.  Are there suggested mash pH for different styles?

 

I was just reading on the AHA forum that some people like to use a mash pH of 5.5 for their dunkels.  Is this typical?  Preferred?

Edited by Mando, 14 March 2021 - 11:32 AM.

[denny]

I go lower for lighter, crisper beers (5.2-5.3) and higher for darker, maltier beers (5.4-5.6ish)

[HVB]

I go lower for lighter, crisper beers (5.2-5.3) and higher for darker, maltier beers (5.4-5.6ish)

That is a good rule of thumb right there.

[positiveContact]

So kind of what I was doing but I wasn't sure about lagers.

[denny]

So kind of what I was doing but I wasn't sure about lagers.

depends on the color and flavor, not ale or lager

[positiveContact]

depends on the color and flavor, not ale or lager

Yeah, I just usually think of lagers as more "crisp" but maybe that's not quite accurate.

[denny]

Yeah, I just usually think of lagers as more "crisp" but maybe that's not quite accurate.

Not necessarily.  Think of doppelbock, for instance.