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date: 02 July 2020

acidification 

Source:
The Oxford Companion to Beer
Author(s):
Gary SpeddingGary Spedding

is the process of lowering the pH of a solution until it falls below pH 7.00. Brewers will sometimes acidify the mash and/or wort to effect certain changes, via pH, of the efficiency of brewing or to alter the flavor profile of the final beer. In general the process involves the use of acids, acidic salts, or microbial fermentations (generating acids biologically) to shift the pH of the mash, wort, and ultimately the resulting beer to the desired final levels. Brewers require a clear understanding of water chemistry, mash reactions and wort reactions, and chemistries to use acidification to the full effect. The general quality of water for brewing as well as the emulation of world-famous brewing waters can also be attained via adjustment by food-grade acids and acidic salts.... ...

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