Every enzyme has its optimum pH and temperature. On the other hand the modification of the endosperm is influenced by the mash-pH as well. So the pH is an important factor witch does influence the mash and beer quality. Franke and Windish were the first people in the beginning of the 20th century which concerned with this fact. They wanted to compensate the disadvantageous characteristics of brewing liquor with a high residual alkalinity. The mash pH influences the lautering time, the leaching of the husks, the processes by wort-boiling-, the isomerisation of bitter substances, the formation of cold and hot trub and the pH decreasing during fermentation.

Influence of pH adjustment during mashing