Mashing PH Flashcards
(21 cards)
Why is maintaining a lower pH vital in brewing?
It enables enzymes to work effectively and makes subsequent control easier.
What is the typical pH range for mashing?
5.2-5.4 at mash temperature.
What are the benefits of achieving the right pH in mashing?
- Enhanced protein coagulation
- Improved foam stability
- Reduction in wort viscosity
- Reduction in the extraction of polyphenols
- Lower colour forming potential
- Increased flavour stability
What happens to pH as temperature rises?
The pH of a solution falls as temperatures rise.
At what temperature is the pH of water 6.63?
50℃.
True or False: pH is consistent regardless of the temperature at which it is measured.
False.
What is the effect of calcium ions on mash pH?
They reduce the pH and help buffer the mash and wort pH.
What is the role of bicarbonate ions in brewing water?
They increase pH by removing H+ ions.
What does biological acidification involve?
Producing lactic acid in the form of sour wort using lactic acid bacteria.
Which bacteria are commonly used in biological acidification?
- Lactobacillus amylovorus
- Lactobacillus amylolyticus
What is the purpose of adding calcium chloride and sulphate in brewing?
To help maintain the correct pH.
Fill in the blank: The optimal pH range for most mashing enzymes is _______.
4.5-6.5.
What is the effect of temperature on pH for wort at 65℃ compared to 25℃?
The pH at 65℃ is approximately pH 0.35 lower than at 25℃.
What is the common pH for pale malts in brewing?
Around 6.
What is the typical pH of highly coloured crystal or roasted malts?
5.
What is the buffering effect of calcium ions related to?
An increase in the activity of phosphatase enzymes that increases the level of phosphate ions.
What are some options for breweries that cannot use calcium salts?
- Mash acidification using lactic, phosphoric, or mineral acid
- Biological acidification
- Acid malt
True or False: Most breweries will use trial mashes to find the correct rate of salt additions.
True.
What is the pH of water at 0℃?
7.47.
What is the main reason for adjusting mash pH when using exogenous enzymes?
To match the enzyme’s optimal pH.
What is the typical calcium concentration added to brewing water?
50 – 100 mg/L.
