Mash pH

[Varnish]

How important is correct mash pH?
I've seen lots of literature on how to adjust pH, the effect of grains on pH, and addition of salts to the mash, what the pH should be etc.
But all I can find about WHY it is important is a few throw away lines about it being important for proper enzyme action.

If the pH is not within the desired range, what effect will it have?
The only thing I can think of is mash efficiency dropping. But again, I can not find any sources with results of mashing outside the proper pH range.

Can someone point me in the right direction, or give me an explanation please.

 

[tubby_shaw]

Google threw these results up :thumb:
Link 1
Link 2
and
Link 3

Those "throw away lines" are probably because the chemistry involved in brewing and hence the mash is massively complicated (to me) and from what I understand, the mash pH affects the whole brewing process down the line, including, but not limited to, mash efficiency, attenuation, yeast flocculation, head retention, extraction of hop bitterness etc etc.
As much as I am knowledge hungry sometimes it just goes straight over my head :lol:

Those who are more knowledgeable may be able to put it into layman's terms for me one day I hope :pray:

 

[Varnish]

That second link is very interesting.
Thank you.
My google-fu is weak.

It says:
pH between 5.4-5.6 gives the maximum level of fermentabliity (although 5.2-5.3 is close).
pH of 5.2-5.3 gives maximum yield (or brewhouse efficiency).

I don't know what the result would be, but maybe you could manipulate mash pH and temperature to affect the OG and FG.

 

[Aleman]

The optimum pH for the amylase complex is pH 5.3 . . . if you use this pH then you will have the quickest most efficient conversion . . . and maximum extraction. . . . it will also ensure the wort viscosity is good to allow efficient sparging.
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(Here comes the but . . . . )
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BUT the amylase complex consists of two enzymes . . . and these enzymes (Alpha and Beta amylase) have different optima for pH, Temperature . . . and goodness knows what else. Alpha amylase (producing dextrins) has an optimum near pH 6.0 . . . while beta amylase (producing maltose/glucose) has an optimum of around 4.9. . . . So a mash with a high pH will be less fermentable than the same grist mashed at a lower pH (Assuming the temperature is a constant)


How important is it . . . Probably second or third order at most, other things affect mash fermentability and efficiency much more . . . like Temperature, crush etc etc