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February 23, 2010 Leave a comment Go to comments

The mash pH should always be controlled and kept between 5.4 and 5.7 when measured at room temperature (5.05 – 5.35 when measured at mash temperature). http://www.braukaiser.com/wiki/index.php?title=Effects_of_mash_parameters_on_fermentability_and_efficiency_in_single_infusion_mashing

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