ASBC_Fishbone_XXb.pdf

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STRATEGIES TO CONTROL BEER pH
Altering Wort Buffering Capacity
Barley adjuncts (+)
Carbohydrate syrups (-)
Krausening (+)
Altered malt mill settings (+/-)
Unmalted wheat adjuncts (+)
FAN (+)
Phytase/Phosphatase Activity (+) opt. at pH
5.0, 50 - 55
0
C (122 - 131
0
F).
Poor wetting of malt during period of
phosphatase activity (-)
% Adjunct in formulation (-)
Carbonate addition (+)
Malt nitrogen content (+)
High gravity brewing (+)
FAN/TSN Ratio (-)
Alkali addition (+)
Dark malt (-)
Lactic acid bacteria acidification (-)
Under modified malts (-)
Gypsum addition (-)
Protein rest (+)
Two row < six row (less protein &
less phosphatase activity).
Dibasic ammonium phosphate addition (+)
Mineral acid addition (-)
Installation of grant increased
beer pH by 0.15 units.
Process changes to decrease malt color will increase pH
…less soluble protein buffering at lower pKa's.
Malt storage areas exposed to ammonia vapors will increase wort pH.
Adjusting Wort pH
"Assimilated Yeast"
...lower pH's reached when propagate and
pitch with this method.
Carlsberg type yeast (-), Tuborg (+)
Beer pH
Permanent hardness
increases wort pH.
Alkalinity (+)
Agitation (-)
Temperature (-)
Reduced yeast growth (+)
0
2
(-)
Zn (-)
In aging, pH little changed in middle upper regions of tank, but
bottom can rise from 4.1 to 5.0 over 40 days. Likewise FAN from
60 to 700 ppm in bottom, especially low MW nitrogen!
FAN
Hardness (-)
Addition of calcium sulfate (-)
Water acidification to neutralize alkalinity (-)
Sodium carbonate addition (+)
Ash addition (+)
Temporary hardness
decreases wort pH.
Calcium/Magnesium content in dough-in & sparge water (-)
Addition of gypsum (-)
Highly alkaline water to slurry post-fermentation hop extract addition, e.g. with
sodium carbonate, sodium bicarbonate or calcium carbonate (+)
Factors
Which
Promote
Growth
Reduced yeast
pitching rate (+)
Strain (+/-)
Kirsop: 30%
of the increase in [H+] of fermenting wort
could not be attributed to known causes such as organic
uptake of basic amino acids from wort, uptake of acidic
amino acids, production of CO
2
or adsorption of primary
phosphate.....the remaining 30% driven by
ATPase
and proton gradient!
Yeast strain, with cell volume directly correlating with
pH (Sapporo)...larger the yeast, higher the pH.
Adjusting Yeast Acidity Production
Altering Brewing Water Alkalinity
ASBC No. XXb
(Casey;
June/05)

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