What ph are you aiming for in the mash to achieve 4.3 ph after dry hop? I understood that i am supposed to shoot for 5.2 mash ph for hop forward beers....
Depends how large of a dry hop but a 5.2 mash pH sounds good and you may want to adjust pH of the post-boil wort to 4.6 or adjust before dry-hopping (which is what I do for convenience) The fermentation will drop the pH about 0.5 and each oz per gallon of dry hop will add back roughly 0.2
For those wondering how much to lower pH, you can expect the pH to rise 0.1 per 0.5 oz dry hop per gallon. So for a dry hop of 1 oz per gallon you'd probably want to lower the pH with acid by at least 0.2, maybe a little more for good measure
@@slaw38 right now, I only adjust pH of the mash and before my final dry hop, I take a sample, check the pH, and add acid with the dry hop if necessary. But you could also measure and make adjustments post-boil. You can expect the fermentation to drop the pH by about 0.5. As far as how much acid to add, I don't know if there's a way to calculate it like there is with the mash but I just try to figure it out through trial and error starting with a lower dose like 5-10 mL lactic acid for a 5 gallon batch and adding a little more when kegging if it's not enough. I don't personally need the pH to be exactly 4.3 but I try to target a final beer pH somewhere between 4.2-4.4
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I like the advice. Now to go measure the finished ph on my latest neipa
Ok but how do you lower ph in the finished beer? Adjust with acid?
What ph are you aiming for in the mash to achieve 4.3 ph after dry hop? I understood that i am supposed to shoot for 5.2 mash ph for hop forward beers....
Depends how large of a dry hop but a 5.2 mash pH sounds good and you may want to adjust pH of the post-boil wort to 4.6 or adjust before dry-hopping (which is what I do for convenience) The fermentation will drop the pH about 0.5 and each oz per gallon of dry hop will add back roughly 0.2
For those wondering how much to lower pH, you can expect the pH to rise 0.1 per 0.5 oz dry hop per gallon. So for a dry hop of 1 oz per gallon you'd probably want to lower the pH with acid by at least 0.2, maybe a little more for good measure
At what point do you try and lower the pH. Is it post boil just before pitching yeast?
@@slaw38 right now, I only adjust pH of the mash and before my final dry hop, I take a sample, check the pH, and add acid with the dry hop if necessary. But you could also measure and make adjustments post-boil. You can expect the fermentation to drop the pH by about 0.5. As far as how much acid to add, I don't know if there's a way to calculate it like there is with the mash but I just try to figure it out through trial and error starting with a lower dose like 5-10 mL lactic acid for a 5 gallon batch and adding a little more when kegging if it's not enough. I don't personally need the pH to be exactly 4.3 but I try to target a final beer pH somewhere between 4.2-4.4