It is very important to know the value of the pH.
The pH especially influences the enzyme activity, (solubility of substances in the brassin), therefore the output of the brassin is influenced it.
The value of the pH changes:
- from a variety of barley to the other
- for the same variety of barley from one year to the other
- in fonction of the state of malt disintegration.
The pH of the wort is between 5,6 and 6.
Correction of the extract according to the pH:
- 0,1 pH ---> + 0,2 points of extract
e.g.: an extract output of 81.0 to pH 6.0
gives 81.8 to pH 5.6