Mash pH Estimator

How It Works

Mash pH is arguably the single most important variable in all-grain brewing. The target range of 5.2-5.6 optimizes enzyme activity (especially beta-amylase for fermentability), improves hop utilization in the boil, and produces clearer beer. Water alkalinity (as CaCO3) is the main force pushing pH up, while calcium and darker grains push it down. Pale beers brewed with high-alkalinity water often need acid additions, while dark beers with lots of roasted malt may need baking soda to prevent overly acidic mash. Always verify estimates with an actual pH meter — models are approximations.