4/12/2024 0 Comments Beersmith 3 brew logIt could take 10-15 minutes to dough in, and another 5-10 minutes to get the mash sample down to room temperature to take a proper measurement then calculate and add the right amount of lactic acid. Modern highly modified pale malts can in many cases convert the sugars within 20-30 minutes. Time is also working against us since it takes easily 10-15 minutes to dough in and stabilize the mash pH so it can be measured. The problem is that most modern malts are very highly modified, which means they have a lot more enzymes ( diastatic power) than is really needed to convert the sugars in your crushed grains into fermentable forms. So one might assume you can just use your pH meter to measure the mash pH after dough-in of the grains and then adjust it using lactic acid from the homebrew shop - right? You can use additives like lactic acid and phosphoric acid to quickly adjust your mash pH, and I wrote an article recently on the purchase and care of a pH meter. A proper mash pH contributes to better flavor, complete conversion, and improved long term stability. I and others have written extensively on the importance of controlling your mash pH and maintaining it in the range of 5.2-5.6 during the sugar conversion step. Follow a recent homebrew club meeting, one of the members asked me a brilliant question – when and how should you adjust your mash pH when all grain beer brewing? This is a devilishly complex question as you want to adjust your mash pH quickly if brewing with modern malts.
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