# Increase finial beer PH?

**URL:** <https://forum.homebrewersassociation.org/t/increase-finial-beer-ph/16009>\
**Category:** Ingredients\
**Created:** [March 4, 2014, 1:22am UTC](https://forum.homebrewersassociation.org/t/increase-finial-beer-ph/16009 "2014-03-04T01:22:35Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![quattlebaum](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/quattlebaum/32/1217_2.png) [@quattlebaum](https://forum.homebrewersassociation.org/u/quattlebaum)\
**Post date:** [March 4, 2014, 1:22am UTC](https://forum.homebrewersassociation.org/t/increase-finial-beer-ph/16009/1 "2014-03-04T01:22:35Z")

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Yet another beer PH question!&nbsp; So my last 2 batches just taste a little to thin. I would like to try in increase the finial beer PH to around 4.3ish to see how this may effect the flavor. I believe that i like my “malty” styles with a little higher PH or so thats what i notice on commercial examples i have tested. Any suggestions on how i may do this with these two recipes. I pitched a suggested starter from yeastcalc or mrmalty and 02 to get 10ppm or so, 60 sec pure 02

This is a tasty Porter reminds me of Black butte from Deschutes but would be better i think with a higher PH.  
Robust Porter: Post boil PH 5.52, finished beer PH 4.14.&nbsp; OG: 1.058 FG:1.014. Wyeast 1968  
Mineral ranges: Ca-99, Mg-12,NA-19,Sulfate-50, Chloride-88, Alkalinity 113, RA:34

Recipe: Page’s Robust Porter  
Brewer: Quattlebaum  
Asst Brewer:  
Style: Robust Porter  
TYPE: All Grain  
Taste: (30.0)

## Recipe Specifications

Boil Size: 5.66 gal  
Post Boil Volume: 4.16 gal  
Batch Size (fermenter): 3.50 gal&nbsp;  
Bottling Volume: 3.25 gal  
Estimated OG: 1.058 SG  
Estimated Color: 25.9 SRM  
Estimated IBU: 27.0 IBUs  
Brewhouse Efficiency: 73.00 %  
Est Mash Efficiency: 83.4 %  
Boil Time: 90 Minutes

## Ingredients:

Amt&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Name&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Type&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; #&nbsp; &nbsp; &nbsp; &nbsp; %/IBU&nbsp; &nbsp; &nbsp; &nbsp;  
5 lbs 13.0 oz&nbsp; &nbsp; &nbsp; &nbsp; Pale Malt (2 Row) US (2.0 SRM)&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Grain&nbsp; &nbsp; &nbsp; &nbsp; 1&nbsp; &nbsp; &nbsp; &nbsp; 75.8 %&nbsp; &nbsp; &nbsp; &nbsp;  
11.4 oz&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; White Wheat Malt (2.4 SRM)&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Grain&nbsp; &nbsp; &nbsp; &nbsp; 2&nbsp; &nbsp; &nbsp; &nbsp; 9.3 %&nbsp; &nbsp; &nbsp; &nbsp;  
6.7 oz&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Caramel/Crystal Malt - 80L (80.0 SRM)&nbsp; &nbsp; Grain&nbsp; &nbsp; &nbsp; &nbsp; 3&nbsp; &nbsp; &nbsp; &nbsp; 5.5 %&nbsp; &nbsp; &nbsp; &nbsp;  
4.3 oz&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Chocolate Malt (350.0 SRM)&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Grain&nbsp; &nbsp; &nbsp; &nbsp; 4&nbsp; &nbsp; &nbsp; &nbsp; 3.5 %&nbsp; &nbsp; &nbsp; &nbsp;  
3.7 oz&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Carapils (Briess) (1.5 SRM)&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Grain&nbsp; &nbsp; &nbsp; &nbsp; 5&nbsp; &nbsp; &nbsp; &nbsp; 3.0 %&nbsp; &nbsp; &nbsp; &nbsp;  
3.7 oz&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Chocolate Wheat Malt (500.0 SRM)&nbsp; &nbsp; &nbsp; &nbsp; Grain&nbsp; &nbsp; &nbsp; &nbsp; 6&nbsp; &nbsp; &nbsp; &nbsp; 3.0 %&nbsp; &nbsp; &nbsp; &nbsp;  
0.26 oz&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Bravo [15.50 %] - Boil 60.0 min&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Hop&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 7&nbsp; &nbsp; &nbsp; &nbsp; 20.4 IBUs&nbsp; &nbsp;  
0.21 oz&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Cascade [6.40 %] - Boil 30.0 min&nbsp; &nbsp; &nbsp; &nbsp; Hop&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 8&nbsp; &nbsp; &nbsp; &nbsp; 5.2 IBUs&nbsp; &nbsp; &nbsp;  
0.21 oz&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Tettnang [3.80 %] - Boil 10.0 min&nbsp; &nbsp; &nbsp; &nbsp; Hop&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 9&nbsp; &nbsp; &nbsp; &nbsp; 1.5 IBUs&nbsp; &nbsp; &nbsp;  
1.0 pkg&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; London ESB Ale (Wyeast Labs #1968) [124. Yeast&nbsp; &nbsp; &nbsp; &nbsp; 10&nbsp; &nbsp; &nbsp; -

## Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly Total Grain Weight: 7 lbs 10.7 oz

Name&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Description&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Step Temperat Step Time&nbsp; &nbsp;  
Mash In&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Add 3.36 gal of water at 165.7 F&nbsp; &nbsp; &nbsp; &nbsp; 151.0 F&nbsp; &nbsp; &nbsp; 60 min

Sparge: Fly sparge with 3.22 gal water at 168.0 F  
Notes:

I think it would be better with a higher PH  
English Brown: Post boil PH 5.60, finished beer PH 4.13. OG:1.050, FG:1.012. Wyeast 1469  
Mineral ranges: Ca-100, Mg-15, Na-20, Sulfate-47, Chloride-88, Alkalinity- 125, RA:45

Recipe: Nutsy Brown Ale  
Brewer: Quattlebaum  
Asst Brewer:  
Style: Northern English Brown Ale  
TYPE: All Grain  
Taste: (30.0)

## Recipe Specifications

Boil Size: 4.90 gal  
Post Boil Volume: 3.90 gal  
Batch Size (fermenter): 3.25 gal&nbsp;  
Bottling Volume: 3.00 gal  
Estimated OG: 1.050 SG  
Estimated Color: 16.4 SRM  
Estimated IBU: 27.5 IBUs  
Brewhouse Efficiency: 73.00 %  
Est Mash Efficiency: 84.2 %  
Boil Time: 60 Minutes

## Ingredients:

Amt&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Name&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Type&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; #&nbsp; &nbsp; &nbsp; &nbsp; %/IBU&nbsp; &nbsp; &nbsp; &nbsp;  
5 lbs 0.9 oz&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Pale Malt, Maris Otter (3.0 SRM)&nbsp; &nbsp; &nbsp; &nbsp; Grain&nbsp; &nbsp; &nbsp; &nbsp; 1&nbsp; &nbsp; &nbsp; &nbsp; 84.9 %&nbsp; &nbsp; &nbsp; &nbsp;  
6.0 oz&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Brown Malt (65.0 SRM)&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Grain&nbsp; &nbsp; &nbsp; &nbsp; 2&nbsp; &nbsp; &nbsp; &nbsp; 6.3 %&nbsp; &nbsp; &nbsp; &nbsp;  
2.7 oz&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Crystal, Medium (Simpsons) (60.0 SRM)&nbsp; &nbsp; Grain&nbsp; &nbsp; &nbsp; &nbsp; 3&nbsp; &nbsp; &nbsp; &nbsp; 2.9 %&nbsp; &nbsp; &nbsp; &nbsp;  
2.7 oz&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Oats, Flaked: Toasted (1.0 SRM)&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Grain&nbsp; &nbsp; &nbsp; &nbsp; 4&nbsp; &nbsp; &nbsp; &nbsp; 2.9 %&nbsp; &nbsp; &nbsp; &nbsp;  
2.0 oz&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Chocolate Organic (Briess) (350.0 SRM)&nbsp; Grain&nbsp; &nbsp; &nbsp; &nbsp; 5&nbsp; &nbsp; &nbsp; &nbsp; 2.1 %&nbsp; &nbsp; &nbsp; &nbsp;  
1.0 oz&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Chocolate Wheat (Weyermann) (500.0 SRM)&nbsp; Grain&nbsp; &nbsp; &nbsp; &nbsp; 6&nbsp; &nbsp; &nbsp; &nbsp; 1.0 %&nbsp; &nbsp; &nbsp; &nbsp;  
0.75 oz&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Goldings, East Kent [5.70 %] - Boil 60.0 Hop&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 7&nbsp; &nbsp; &nbsp; &nbsp; 24.0 IBUs&nbsp; &nbsp;  
0.30 oz&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Fuggles [4.20 %] - Boil 15.0 min&nbsp; &nbsp; &nbsp; &nbsp; Hop&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 8&nbsp; &nbsp; &nbsp; &nbsp; 3.5 IBUs&nbsp; &nbsp; &nbsp;  
1.0 pkg&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; West Yorkshire Ale&nbsp; (Wyeast Labs #1469)&nbsp; Yeast&nbsp; &nbsp; &nbsp; &nbsp; 9&nbsp; &nbsp; &nbsp; &nbsp; -

## Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly Total Grain Weight: 5 lbs 15.3 oz

Name&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Description&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Step Temperat Step Time&nbsp; &nbsp;  
Mash In&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Add 2.61 gal of water at 163.4 F&nbsp; &nbsp; &nbsp; &nbsp; 149.0 F&nbsp; &nbsp; &nbsp; 60 min

## Sparge: Fly sparge with 3.01 gal water at 168.0 F Notes:

Toast Oats 350 till golden brown.

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<div class="post-metadata">

**Author:** ![hopfenundmalz](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/hopfenundmalz/32/11193_2.png) [@hopfenundmalz](https://forum.homebrewersassociation.org/u/hopfenundmalz)\
**Post date:** [March 4, 2014, 2:52am UTC](https://forum.homebrewersassociation.org/t/increase-finial-beer-ph/16009/2 "2014-03-04T02:52:26Z")

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You can dissolve some baking soda in RO water and add too a glass of beer. measure it all, so you can set it up.

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<div class="post-metadata">

**Author:** ![quattlebaum](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/quattlebaum/32/1217_2.png) [@quattlebaum](https://forum.homebrewersassociation.org/u/quattlebaum)\
**Post date:** [March 5, 2014, 1:25am UTC](https://forum.homebrewersassociation.org/t/increase-finial-beer-ph/16009/3 "2014-03-05T01:25:23Z")

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Sorry i should have made it a little more clear. Any suggestions on how i can effect the finial beer PH starting at the mash or water additions. i assume that i just try to mash a little higher? but my boil PHs are 5.5, 5.6 i though that was high. I suppose i will just fool around with it to see.

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**Author:** ![mtnrockhopper](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/mtnrockhopper/32/8305_2.png) [@mtnrockhopper](https://forum.homebrewersassociation.org/u/mtnrockhopper)\
**Post date:** [March 5, 2014, 3:19am UTC](https://forum.homebrewersassociation.org/t/increase-finial-beer-ph/16009/4 "2014-03-05T03:19:15Z")

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From what I understand, raising mash pH will raise wort and finished beer pH. No experience with this though.

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**Author:** ![mabrungard](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/mabrungard/32/12430_2.png) [@mabrungard](https://forum.homebrewersassociation.org/u/mabrungard)\
**Post date:** [March 5, 2014, 12:53pm UTC](https://forum.homebrewersassociation.org/t/increase-finial-beer-ph/16009/5 "2014-03-05T12:53:29Z")

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> [@mtnrockhopper](#):
>
> From what I understand, raising mash pH will raise wort and finished beer pH. No experience with this though.

It’s definitely not a 1 to 1 relationship, but there SHOULD be a minor increase or decrease in the final beer pH with an increase or decrease in wort pH. Wort, Yeast and their metabolic processes are pretty good buffers.