I understand that there is an optimum pH range for a mash, and that a pH that is too high can cause astringency problems at the end of the sparge, but what problems might you expect for a pH that is lower than it should be?
I brewed a pale ale and added more phosporic acid than I meant to. The pH of the mash was 5.05, and mostly I am just curious about what side effects I an expect.