The pH value of a mash is one of the most important parameters for a good beer as the majority of processes during the production of beer are controlled using enzymes. It is therefore extremely advantageous to measure and set this at an early stage. This means the optimum function of the enzymes can be ensured as they can only provide their maximum effectiveness if the perfect environmental conditions are provided.
| Process data | |
|---|---|
| pH value | 5.4 to 5.8 |
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