Lower pH during mash

[Kronos]

If you need to slightly lower the pH during the mash what is the best thing to add. And like wise to slightly increase the pH during the mash.

 

[Martybhoy]

For lowering the pH, I add acidulated malt (sometimes called acid malt).

Add 1% of the total grain weight, as acid malt, and your pH will drop by 0.1. 2% would be 0.2 of a pH reduction, and so on.

My general rule of thumb is 1% for stouts, 2% for amber or ruby coloured brews, and 3% for pale ales. This is down to darker grains being more acidic and requiring less of an adjustment.

 

[Martybhoy]

Just realised you said 'during the mash'. I always add the acid malt with the rest of the grains at the start.

If during the mash you needed to lower the pH, I think adding acid malt would still work.

 

[Saisonator]

Lactic acid

 

[Drunkula]

Citric acid where appropriate.