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If the pH of
the mash is too low (too acidic) the
addition of calcium carbonate will
work well to raise it. In some
cases, especially if you are making
a very dark beer, you may have to
settle for a mash pH as low as 5.0
but under no circumstance should you
add more than 2 teaspoons of calcium
carbonate to a five-gallon mash. If
the pH of the mash is too high (too
basic/alkaline) the addition of
calcium in the form of calcium
sulfate (gypsum) or calcium chloride
is the most acceptable way to lower
it. In either event starting with ½
teaspoon additions at a time is
recommended. Mix well and recheck
the pH after each addition. If this
is not available or if you would
like to brew with very soft water,
then the addition of phosphoric acid
can accomplish acidification of the
mash. Teaspoon additions can be
added incrementally until the
desired pH is achieved.
There is,
also, a technique called an "acid
rest" which can be employed to lower
the pH of the mash by varying
degrees. The enzymes responsible for
this are most active at a resting
temperature of 95 degrees F for 15
minutes to a half an hour. |
