I assume the wheat you are referring to is chocolate wheat? I love chocolate rye so I say go for it.
I normally shoot for a mash pH of 5.6 for brown ales but I brew on the malty spectrum of the style. Dark and bitter/hoppy are two things that usually don’t go well (outside of wookey jack :'() together for me
No sir, the recipe says white wheat or pale wheat. Assuming the wheat in the recipe is for head retention and body I was thinking of the choc rye for; head retention, body and another dimension of roast/chocolate flavor.
Per Mr Brungard: “Achieving a mash pH that is within a tenth or two of the desired target can produce acceptable results. General suggestions for mashing pH targets are provided in the table below. As can be seen in the table, mashing pH has multiple impacts and the brewer can tailor the pH to enhance certain goals. Be aware that other factors beyond pH can affect character. The pH only helps achieve that character”
Another $0.02 - Along the lines of Martin’s guidelines, I like 5.5pH for American Brown ale, to soften the impact of the roasted malt. I like the addition of the chocolate but like it not to be overly assertive in brown ale. At the same time, hop character is not diminished in my version of Janet’s Brown in the slightest @ 5.5 .
Because I’m pragmatic and it’s close enough. I might not necessarily shoot for it, but I’d accept it. I guess that really doesn’t answer your original question, though.
I’m with Denny on the 5.3 choice for a brown ale, hoppy or otherwise. The only time I like an increased pH is when I want to enhance the perception of roast character in something like a stout or porter. Most other ales fall in the 5.3-5.4 range, and I’m finding myself enjoying the ones on the lower side of that range better.
Personally, I feel a higher pH softens and rounds out roast character in my beers, as opposed to enhancing it. I get more of a sharp, acrid thing from roast malts at low pH. Regardless, we’re just talking about a moderate chocolate addition in a brown ale anyway, so the pH wouldn’t be as big an issue either way.
Reminds of last year when i first started looking into water chemistry. This was before i knew about Bru n water or ez water. I used a 5.2 stabelizer in an oatmeal stout, it tasted like chewing on a lump of charcoal. Bad memories.
Yeah, I agree that the chocolate is pretty negligible in brown. I was more saying that, in general, a higher pH softens roast character IMO. Obviously not too much roast here. I just like mine at 5.5 a little better.