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Notes

What is the ideal pH level? The ideal pH for brewing lies between 5.2 to 5.6. That said, hefeweizens are a prime candidate for a technique known as acid resting. This method requires that the wort be prepared at a higher pH, somewhere around 5.7 to 5.8, and then allowed to rest between 109 and 113 degrees fahrenheit. At this higher pH and temperature range, two important chemical reactions take place: Ferulic acid, the chemical responsible for producing the clove-flavored 4-vinyl-guaiacol hefeweizens are famous for, is released into the mash in large quantities. The enzyme phytase breaks down a molecule called phytin found in malt. The phytin is decomposed into calcium, magnesium phosphate, and phytic acid, which collectively lower the pH to the desired 5.2 to 5.6 range. While an acid rest can be tedious, it can produce an outstanding hefeweizen even with water with a negligible mineral content. https://learningtohomebrew.com/best-water-profile-for-hefeweizen-beer/