Phosphoric Acid mash time

Phosphoric acid is one option for reducing mash pH. (Some others are Lactic acid, CaCl2, and Gypsum.) But it has nothing to do with deciding on mash time. I really hope BeerSmith isn't telling you that it does.

 

that's silly. it's probably just the default value in the program, i don't think it has any bearing on anything. that wouldn't make sense imo

 

A 20 minute mash is suspect. Do you have a link for the recipe in BeerSmith?

 

BeerSmith includes 3 different possible phosphoric acid additions:

1. Phosphoric Acid
2. Phosphoric Acid (10%)
3. Phosphoric Acid (85%)

For (1) it says 20 minutes. For the other 2 it says 60 minutes. So if you are doing a 60 minute mash, (2) and (3) are right. If you are doing a 20 minute mash (1) is right. And if adjusting your pH with pure phosphoric acid, mash quickly, so your mash tun won't completely dissolve.

Does anyone ever begin the mash, check the pH, and then make adjustments? Perhaps that is what is intended here with (1). The purpose for (2) and (3) is listed as "Water Agent" and the purposed of (1) is listed as "Lower pH." Or maybe there is a reason the has eluded me for lowering the pH partway through the mash that has eluded me.