___ lowers the pH during mashing.

___ lowers the pH during mashing.

• A. Sodium
• B. Calcium
• C. Magnesium
• D. Potassium

Answer: (B)

Dissolved mineral ions in the mash influence pH by how they interact with the mash’s buffering system. Calcium ions are the most effective at lowering mash pH. They do this mainly by reacting with bicarbonates and phosphates: calcium binds with bicarbonate to form calcium carbonate, which precipitates out and reduces the mash’s buffering capacity, allowing the pH to drop. Calcium also pairs with phosphates released from malt to form calcium phosphate, further decreasing buffering. Because of these interactions, added calcium pulls the mash pH toward the lower end of the target range for optimal enzyme activity and starch conversion. The other minerals—sodium, potassium, and magnesium—don’t reduce mash pH as effectively; they influence other properties like flavor and enzyme behavior but have a smaller direct impact on lowering pH.

Dissolved mineral ions in the mash influence pH by how they interact with the mash’s buffering system. Calcium ions are the most effective at lowering mash pH. They do this mainly by reacting with bicarbonates and phosphates: calcium binds with bicarbonate to form calcium carbonate, which precipitates out and reduces the mash’s buffering capacity, allowing the pH to drop. Calcium also pairs with phosphates released from malt to form calcium phosphate, further decreasing buffering. Because of these interactions, added calcium pulls the mash pH toward the lower end of the target range for optimal enzyme activity and starch conversion. The other minerals—sodium, potassium, and magnesium—don’t reduce mash pH as effectively; they influence other properties like flavor and enzyme behavior but have a smaller direct impact on lowering pH.