Author Topic: Martin B. is the man!  (Read 4351 times)

Offline Wort-H.O.G.

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Re: Martin B. is the man!
« Reply #90 on: January 31, 2015, 12:08:17 AM »
Another +1 for mashing pale lagers @ 5.2-5.3 - I like the crisp character I get at that pH.  Like Ken, I often split the difference and target 5.25.

tried something new today with my pils. while i mashed at 5.25, i added a little lactic in the kettle to boil at 5.15. we will see how that translates in the finished product.
Ken- Chagrin Falls, OH
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http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

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Offline HoosierBrew

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Re: Martin B. is the man!
« Reply #91 on: January 31, 2015, 12:39:05 AM »
Another +1 for mashing pale lagers @ 5.2-5.3 - I like the crisp character I get at that pH.  Like Ken, I often split the difference and target 5.25.

tried something new today with my pils. while i mashed at 5.25, i added a little lactic in the kettle to boil at 5.15. we will see how that translates in the finished product.

I'm curious to see how it comes out for you. I like to mash Saison at around 5.2 or a tad under to bring out the tartness from the yeast.
Jon H.

Offline Wort-H.O.G.

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Re: Martin B. is the man!
« Reply #92 on: January 31, 2015, 01:51:33 AM »
Another +1 for mashing pale lagers @ 5.2-5.3 - I like the crisp character I get at that pH.  Like Ken, I often split the difference and target 5.25.

tried something new today with my pils. while i mashed at 5.25, i added a little lactic in the kettle to boil at 5.15. we will see how that translates in the finished product.

I'm curious to see how it comes out for you. I like to mash Saison at around 5.2 or a tad under to bring out the tartness from the yeast.

Yeah a few recent discussions had me thinking about lower ph. I figured I would give it a shot. The great thing about a really good german pils is its crisp, dry, quenching attributes. We will see if a point in PH adds anything.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline narcout

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Re: Martin B. is the man!
« Reply #93 on: February 08, 2015, 04:01:42 AM »
Bru'n Water and Kaiser's spreadsheet both predicted a mash pH of 5.4.

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Offline Stevie

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Re: Martin B. is the man!
« Reply #94 on: February 08, 2015, 04:25:03 AM »

Bru'n Water and Kaiser's spreadsheet both predicted a mash pH of 5.4.
You can't win 'em all. ;)