My experience is that if PU's pH was a room-temp measurement, the degree of proteolysis of the wort would result in a thin bodied beer. I am far more likely to use the pH regime that Bryan mentioned (5.4 mash and 5.1 knockout) for pale beers (especially with high Pils content) since that slightly elevated mashing and boil pH favors good conversion of SMM to DMS. German breweries often employ a late saurergut addition to the boil to bring the knockout pH down to that very modest 5.1 pH.
Honestly would beta even work? Because alpha certainly isn’t. Everything I can find is that it’s way out of range. I realize it’s not usually a hard number on these ranges, but man. If you don’t have beta and alpha amylase you don’t have conversion. Couple that with 3 intense decoctions and you would be super low.
I would be more inclined to believe they didn’t do any pH modification and when they hit the boil kettle it’s around 5.2. Especially if the water itself is low in starting ph.
There’s just way to many red flags here. Sounds like something was missed, misquoted, misinterpreted, etc. There’s a language barrier, professional to homebrew barrier, and no compete clauses in work here. It happens.
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