What are the impacts of mashing with a low pH?

The general consensus seems to be that a mash pH of 5.2-5.6 is desired. Beersmith even says it's the difference between a good beer and a truly great one.

Most mention trouble with too high of a pH, but I'm wondering, what are the impacts of a much lower pH, like 4.5 or even 4.0?

I ask because adjusting the pH to make the environment favor lactobacillus using acidulated malt would be a pre-mash way of lowering the pH (rather than a post-mash method like adding phosphoric or lactic acid). I would prefer to use the acid malt, but it is pre-mash, so would like to understand the consequences.

At least according to this experiment, there's not much negative impact, but it's hardly definitive.

Topic ph lactobacillus sour mash homebrew

Category Mac

1
answered at

The enzymes beta-amylase and alpha-amylase have ideal ranges. Doesn't mean they will not work they just take longer if a little too high or low.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4460087/#!po=49.0826

Basically what it says is that our brewing enzymes will still function until pH induced denaturing, which happens around pH 2.0 Though they lose a lot of functionality below 4.0 pH.

But for your application I would mash normally until saccrafication is done then add your acidulated malts at the end. Sparge once you've reached your desired pH.

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