When making an all-grain beer recipe, a mash pH should be ideally between 5.0 and 5.5. Generally having beween 50-100 ppm of calcium in your mash water will likely put your mash pH in the correct range. However, if you want to be sure, or you are having issues with your mash, you may want to get a pH reading. Our Beverage Doctor pH meter will give you the accuracy you are looking for. pH strips generally are not quite accurate enough.
Here you will find a good quality pH meter at a reasonable price along with the requisite calibration solutions (4.01 pH solution and 7.01 pH solution) to ensure you are getting a correct mash pH reading. You will need both the 4.01 and the 7.01 solution to calibrate the pH meter correctly.
The homebrewer will also find that it is desirable to have a wort pH before and during the boil proocess of between 5.0 to 5.5. This, in combination with a kettle coagulant (like Irish Moss or Whirlfloc Tablets) helps to ensure a good 'hot break' which leads to a clear beer that does not get cloudy upon chilling (in the keg or finished bottle).
Contact us if you have any questions regarding mash pH, wort pH or pH meters.
