A colleague and I recently completed a study relevant to mash pH. Specifically, we have determined the distilled-water pH and buffering capacity of a number of grains used in brewing. We have not only collected new data -- mostly on noncrystal specialty malts and flaked grains -- but have also analyzed all the data that we could find in the literature and on the web.
Our results are in this paper: A Homebrewing Perspective on Mash pH III: Distilled-Water pH and Buffering Capacity of the Grist.
I hope you enjoy the read! Cheers!
