{"id":2231,"date":"2017-10-30T21:23:27","date_gmt":"2017-10-31T04:23:27","guid":{"rendered":"https:\/\/hellbach.us\/blog\/?p=2231"},"modified":"2017-10-30T21:26:59","modified_gmt":"2017-10-31T04:26:59","slug":"measure-adjust-mash-ph-beer-brewing","status":"publish","type":"post","link":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/measure-adjust-mash-ph-beer-brewing\/","title":{"rendered":"When and How to Measure and Adjust Mash pH for Beer Brewing"},"content":{"rendered":"<div class='__iawmlf-post-loop-links' style='display:none;' 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17:54:45&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:255,&quot;href&quot;:&quot;http:\\\/\\\/beersmith.com\\\/blog\\\/2017\\\/10\\\/18\\\/when-and-how-to-measure-and-adjust-mash-ph-for-beer-brewing&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20241213205733\\\/https:\\\/\\\/beersmith.com\\\/blog\\\/2017\\\/10\\\/18\\\/when-and-how-to-measure-and-adjust-mash-ph-for-beer-brewing\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-18 19:38:00&quot;,&quot;http_code&quot;:200},{&quot;date&quot;:&quot;2026-04-02 17:54:45&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2026-04-02 17:54:45&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;}]'><\/div>\n<p><img decoding=\"async\" class=\"alignright\" src=\"http:\/\/beersmith.com\/blog\/wp-content\/uploads\/2016\/12\/P1170273-300x225.jpg\" alt=\"\" \/>At a recent homebrew club meeting, one of the members asked me a brilliant question \u2013 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.<\/p>\n<h3>The Mash pH Conundrum<\/h3>\n<p>I and others have written extensively on the\u00a0<a href=\"http:\/\/beersmith.com\/blog\/2015\/05\/07\/mash-ph-and-why-it-matters-for-all-grain-beer-brewing\/\" target=\"_blank\" rel=\"nofollow noopener\">importance of controlling your mash pH<\/a>\u00a0and maintaining it in the range of 5.2-5.6 during the sugar conversion step. A proper mash pH contributes to better flavor, complete conversion, and improved long-term stability.<\/p>\n<p>You can use additives like lactic acid and phosphoric acid to quickly adjust your mash pH, and I wrote an\u00a0<a href=\"http:\/\/beersmith.com\/blog\/2017\/09\/21\/ph-meters-for-beer-brewing-selection-calibration-and-use\/\" target=\"_blank\" rel=\"nofollow noopener\">article recently on the purchase and care of a pH meter<\/a>. 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 \u2014 right?<\/p>\n<p>The problem is that most modern malts are very highly modified, which means they have a lot more enzymes (<a href=\"http:\/\/beersmith.com\/blog\/2010\/01\/04\/diastatic-power-and-mashing-your-beer\/\" target=\"_blank\" rel=\"nofollow noopener\">diastatic power<\/a>) that is really needed to convert the sugars in your crushed grains into fermentable forms. 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. Modern highly modified pale malts can in many cases convert the sugars within 20-30 minutes.<\/p>\n<p>It 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. Which means it is possible for the majority of your conversion step to be complete before you\u2019ve measured and adjusted your pH!<\/p>\n<h3>Managing Mash pH Properly<\/h3>\n<p>Fortunately, you can estimate both your predicted mash pH and the predicted acid adjustment needed using the software. Here\u2019s a detailed\u00a0<a href=\"http:\/\/beersmith.com\/blog\/2016\/08\/10\/using-the-new-brewing-water-and-mash-ph-tools-in-beersmith-2-3\/\" target=\"_blank\" rel=\"nofollow noopener\">article on how to do it in BeerSmith<\/a>. The only problem here is that the pH estimate is exactly that \u2013 an estimate!<\/p>\n<p>So the compromise I\u2019ve settled on is to use BeerSmith to estimate my mash pH, then use that estimated value to determine the amount of lactic acid to use. Then what I do is add about 80% of that acid up front before I mash in. This usually gets my mash pH within the acceptable 5.2-5.6 range, and then I will take a measurement with my pH meter after I dough in and make any fine adjustments needed with some additional acid based on that measurement.<\/p>\n<p>The advantage of this technique is that by adding most of the acid up front, I\u2019m assuring that the mash pH starts in the acceptable range. However, by also measuring and making a final pH adjustment I\u2019m assuring that the pH is stable if the mash conversion takes longer but most importantly assuring the correct pH to support the long-term stability of the beer.<\/p>\n<p>This is the best compromise between treating your mash based only on an estimate and treating your mash pH based on an actual pH measurement.<\/p>\n<p>I hope you enjoyed this article on mash pH. If you have any additional thoughts on adjusting your mash pH please leave a comment below. Thanks for joining me on the\u00a0<a href=\"http:\/\/beersmith.com\/blog\" target=\"_blank\" rel=\"nofollow noopener\">BeerSmith Home Brewing Blog<\/a>. Be sure to sign up for\u00a0<a href=\"http:\/\/beersmith.com\/blog\/subscribe\" target=\"_blank\" rel=\"nofollow noopener\">my newsletter<\/a>\u00a0or my\u00a0<a href=\"http:\/\/beersmith.com\/blog\/category\/podcast\/\" target=\"_blank\" rel=\"nofollow noopener\">podcast\u00a0<\/a>(also on\u00a0<a href=\"https:\/\/itunes.apple.com\/us\/podcast\/beersmith-home-brewing\/id398500515?mt=2\" target=\"_blank\" rel=\"nofollow noopener\">itunes<\/a>\u2026and\u00a0<a href=\"http:\/\/www.youtube.com\/mrbeersmith\" target=\"_blank\" rel=\"nofollow noopener\">youtube<\/a>\u2026and\u00a0<a href=\"http:\/\/beersmith.com\/radio\" target=\"_blank\" rel=\"nofollow noopener\">streaming radio station<\/a>) for more great tips on homebrewing. Also, check out the\u00a0<a href=\"http:\/\/beersmith.com\/dvd\" target=\"_blank\" rel=\"nofollow noopener\">How to Brew Video series<\/a>\u00a0I shot with John Palmer if you want to learn more about all grain brewing.<\/p>\n<h3>Related Beer Brewing Articles from BeerSmith:<\/h3>\n<ul class=\"similar-posts\">\n<li><a title=\"August 10, 2016\" href=\"http:\/\/beersmith.com\/blog\/2016\/08\/10\/using-the-new-brewing-water-and-mash-ph-tools-in-beersmith-2-3\/\" target=\"_blank\" rel=\"nofollow noopener\">Using the New Brewing Water and Mash pH Tools in BeerSmith 2.3<\/a><\/li>\n<li><a title=\"June 5, 2015\" href=\"http:\/\/beersmith.com\/blog\/2015\/06\/05\/mash-ph-for-brew-in-a-bag-no-sparge-and-decoction-mashing\/\" target=\"_blank\" rel=\"nofollow noopener\">Mash pH for Brew in a Bag, No-Sparge, and Decoction Mashing<\/a><\/li>\n<li><a title=\"August 26, 2013\" href=\"http:\/\/beersmith.com\/blog\/2013\/08\/26\/water-alkalinity-and-mash-ph-for-brewing-beer\/\" target=\"_blank\" rel=\"nofollow noopener\">Water Alkalinity and Mash pH for Brewing Beer<\/a><\/li>\n<li><a title=\"May 7, 2015\" href=\"http:\/\/beersmith.com\/blog\/2015\/05\/07\/mash-ph-and-why-it-matters-for-all-grain-beer-brewing\/\" target=\"_blank\" rel=\"nofollow noopener\">Mash pH and Why It Matters for All Grain Beer Brewing<\/a><\/li>\n<li><a title=\"October 5, 2008\" href=\"http:\/\/beersmith.com\/blog\/2008\/10\/05\/beer-ph-hard-water-treatment-for-brewing\/\" target=\"_blank\" rel=\"nofollow noopener\">Mash pH \u2013 Hard Water Treatment for Brewing Beer<\/a><\/li>\n<li><a title=\"September 21, 2017\" href=\"http:\/\/beersmith.com\/blog\/2017\/09\/21\/ph-meters-for-beer-brewing-selection-calibration-and-use\/\" target=\"_blank\" rel=\"nofollow noopener\">PH Meters for Beer Brewing \u2013 Selection, Calibration and Use<\/a><\/li>\n<li><a title=\"July 16, 2009\" href=\"http:\/\/beersmith.com\/blog\/2009\/07\/16\/mashing-for-all-grain-beer-brewing\/\" target=\"_blank\" rel=\"nofollow noopener\">Mashing for All Grain Beer Brewing<\/a><\/li>\n<li><a title=\"February 23, 2016\" href=\"http:\/\/beersmith.com\/blog\/2016\/02\/23\/residual-alkalinity-and-ph-for-all-grain-beer-brewing\/\" target=\"_blank\" rel=\"nofollow noopener\">Residual Alkalinity and pH for All Grain Beer Brewing<\/a><\/li>\n<\/ul>\n<p><em>Source and comments: <a href=\"http:\/\/beersmith.com\/blog\/2017\/10\/18\/when-and-how-to-measure-and-adjust-mash-ph-for-beer-brewing\/\" target=\"_blank\" rel=\"nofollow noopener\">beerSmith<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>At a recent homebrew club meeting, one of the members asked me a brilliant question \u2013 when and how should you adjust your mash pH when all grain beer brewing? This is a devilishly complex question as you want to &hellip; <a href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/measure-adjust-mash-ph-beer-brewing\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[213,74,209,162,210,215,72,71,214],"class_list":["post-2231","post","type-post","status-publish","format-standard","hentry","category-beer","tag-acid","tag-beer","tag-brew","tag-brewing","tag-homebrew","tag-lactic","tag-mash","tag-mash-ph","tag-mashing"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>When and How to Measure and Adjust Mash pH for Beer Brewing - Hellbach blog<\/title>\n<meta name=\"description\" content=\"At a recent homebrew club meeting, one of the members asked me a brilliant question - 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