The Power of pH in West Coast IPAs

Make it snappy! Westbound & Down director of brewing operations Jake Gardner explains how shooting for a relatively low finishing pH can help your West Coast–style IPAs taste better for longer.

[smitty]

Ok but how do you lower ph in the finished beer? Adjust with acid?

[scottgoebel]

I like the advice. Now to go measure the finished ph on my latest neipa

[theculturebrewingchannel]

What ph are you aiming for in the mash to achieve 4.3 ph after dry hop? I understood that i am supposed to shoot for 5.2 mash ph for hop forward beers....

[jeffcannon]

For those wondering how much to lower pH, you can expect the pH to rise 0.1 per 0.5 oz dry hop per gallon. So for a dry hop of 1 oz per gallon you'd probably want to lower the pH with acid by at least 0.2, maybe a little more for good measure