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.