MSK_Chess
enthusiastic learner
was reading the following.
An authentic Pilsner mash should have a pH of about 4.5–4.8, which is significantly lower than the typical recommended range of 5.2–5.6. The low Pilsner pH, therefore, results in a slightly lower brewhouse yield, but its effect on the mash, the wort and the beer also help to define the Czech/Bohemian Pilsner as a distinct lager style.
In the mash, the low pH-value furthers the breakdown of proteins, which was an advantage when Groll brewed with undermodified malts. Proper protein degradation also results in plenty of free amino nitrogen (FAN), which helps promote healthy yeast. However, lautering can become more difficult if the pH gets too low.
In the kettle, lower pH-values improve hot break formation and protein precipitation, which results in cleaner wort in the fermenter. However, low pH-values also suppress alpha acid isomerization and thus hop utilization during the kettle boil.
In the fermenter, higher wort acidity accelerates the pH-drop during the initial stages of fermentation, and thus enhances the beer’s microbiological stability. It also results in a beer with great foam stability and head retention.
On the palate, therefore, the Pilsner tastes very soft, fresh, rounded, balanced, drinkable and pleasantly — not assertively — bitter, with lingering aroma reverberations.
http://byo.com/hops/item/526-czech-pilsner?viewDesktop=true
Has anyone tried mashing at this pH 4.5-4.8? Won't it produce a somewhat tart beer?
An authentic Pilsner mash should have a pH of about 4.5–4.8, which is significantly lower than the typical recommended range of 5.2–5.6. The low Pilsner pH, therefore, results in a slightly lower brewhouse yield, but its effect on the mash, the wort and the beer also help to define the Czech/Bohemian Pilsner as a distinct lager style.
In the mash, the low pH-value furthers the breakdown of proteins, which was an advantage when Groll brewed with undermodified malts. Proper protein degradation also results in plenty of free amino nitrogen (FAN), which helps promote healthy yeast. However, lautering can become more difficult if the pH gets too low.
In the kettle, lower pH-values improve hot break formation and protein precipitation, which results in cleaner wort in the fermenter. However, low pH-values also suppress alpha acid isomerization and thus hop utilization during the kettle boil.
In the fermenter, higher wort acidity accelerates the pH-drop during the initial stages of fermentation, and thus enhances the beer’s microbiological stability. It also results in a beer with great foam stability and head retention.
On the palate, therefore, the Pilsner tastes very soft, fresh, rounded, balanced, drinkable and pleasantly — not assertively — bitter, with lingering aroma reverberations.
http://byo.com/hops/item/526-czech-pilsner?viewDesktop=true
Has anyone tried mashing at this pH 4.5-4.8? Won't it produce a somewhat tart beer?
