Mash pH and light beers

[wort-h.o.g]

@morticaixavier

alternately you could just use lactic acid and skip the acid malt all together.

+1.  Lactic is reliably 88% (at least what you get in LHBS). I always wonder how reliable that acidity is across different maltsters. Lots of ways to make beer, though.

I have a bag of acidulated malt and haven’t used it because of this ^^^^^

Lactic is pretty reliable and consistent.

[hopfenundmalz]

For light colored beers that should have a crisp finish, a mash pH in the 5.2-5.3 range is what I shoot for.

Recently tasted a Helles that was mashed at 5.55, using Martins modified Munich water profile. That rich malty flavor that I always was missing in my Helles is now there!