5.2–5.6 measured at room temperature is the range modern references agree
on. Below it the beer tastes thin and sharp and the enzymes slow down. Above
it you get tannin extraction and a dull, harsh bitterness. The target inside
the band is a per-recipe field that defaults to 5.40. The band is where the
number is acceptable, and the target is where the brewer is aiming.
The mash pH band treated as "in range".
5.2–5.6 measured at room temperature is the range modern references agree on. Below it the beer tastes thin and sharp and the enzymes slow down. Above it you get tannin extraction and a dull, harsh bitterness. The target inside the band is a per-recipe field that defaults to 5.40. The band is where the number is acceptable, and the target is where the brewer is aiming.