Hmm, that is low for a base malt, but the temperature was too high. That was a test mash, you had the time to let it cool. The other caution is that you do need to go much longer than 10 minutes. A half hour isn’t unreasonable.
I’ve noted that initially low pH’s tend to rise and initially high pH’s tend to fall during the mashing period. They happen to point to a pH of around 5.4. It’s a weird phenomena that I’ve also shared with AJ DeLange to see if we can figure out what’s going on. Its probably something to do with the phosphate buffering system in malt.
I will run it again, Martin and be sure to let it rest at 150F for 30 and then chill the sample to 70F - I did the check early on Saturday before heading out a a day trip with some friends - they arrived early, so I had to cut it short. Still I bet it will be lower than expected. But I wanted to pass it along and wanted to note the short mash time and high temp, so that it would be noted by others.
That wouldn’t surprise me at all. Calcium-Phosphate stability curves get pretty complicated. They are heavily influenced by concentrations of both sugar and protein in solution. This would obviously shift over time as the mash proceeds and more sugars are being put into solution.
I followed martins advice on length of the mini mash and did 30minutes . I also decided to do one with distilled and one with my RO water. Results the avangard Pils were 5.38PH distilled, 5.41PH for RO.
Previous 10 minute mash vs the 30minute mash was .02 (5.40PH 10min, 5.38PH 30min w/distilled)
