A question for the collective brain trust.
Anyone else noticing different mash pH when mashing a pale grist using American pale malt vs European pale malt?
All else being identical, when I mash a 100% pale malt grist using GW 2 row premium vs BestMalz Pilsner, I always get a lower pH reading. To get my pH in the proper range of 5.2 to 5.4 when using BM pils, I have to add acid or acid malt. But when mashing with GW 2 row, I don't need either to hit the proper pH.
So my question is, are American pale malts more acidic than European pale malts?