Acidulated Malt

[dean_wales]

I have no idea why there is 500g of this in my order from Rob! I genuinely cant remember why I got it?

Any suggestions of popular beers or uses for it?!!

Thanks,

Dean.

[EoinMag]

As a method of water treatment in a lager.

[dean_wales]

Just been googling... Seems it might be a beneficial addition to the grist of a Hoegaarden style wheat beer. Maybe that is why I ordered it - I am doing one soon.

Suggested usage for a Wit is 3%-5% of the girst for a slight tang that fits the style. Has anyone any experience of using this malt in that type of beer?

Thanks,

Dean.

[boingy]

I can't help with the suggestion but I love it that you managed to forget why you had ordered it in the day or two it took to arrive....

[dean_wales]

I can't help with the suggestion but I love it that you managed to forget why you had ordered it in the day or two it took to arrive....

My partner simply remarked... "What the f*** is all that!"

Calm down dear, calm down.

[Swoonara]

I've just used 3% in a wit to get that tang you mentioned. It's still in the FV, but little sign of tang so far.

[Wolfy]

My partner simply remarked... "What the f*** is all that!"

Fair call, if you're going to lactate (ions) in your beer, maybe she needs to know!

From memory Acidulated Malt was developed by German brewers as way to acidify the mash by introducing 'natural' lactic acid (and hence the lactate ions, CH3CH(OH)COO−) which is formed when the malt is allowed to sour during production. Thus they could adjust the mash pH but still only use malt/water/hops/yeast to brew the beer, but adding a small amount of lactic acid to your mash could do the same thing but in a less traditional and more measured way.

[charliefarley]

BYOBRA Adnams Broadside recipe has Acid malt. Not sure if its the same thing?

[dean_wales]

Swoonara please let me know your results when you get a proper taste. It would seem a shame to let good malt go to waste!

My water is very soft and low in alkalinty and most minerals. Would this affect my choice to use the Acidulated malt from Wyermann?

Apparently its main use is for Berliner Weisse but I dont like the sound of that - weak and sour. I dont think 5 gallons of it would be nice? Unless anyone can reccomend it as a drink.

I'm tempted to shove it in the Wit, its more gravity at least and I do find the old Ho a bit too sweet sometime - it might help with that.

What effect would having the mash ph fall too low have?

Thanks,

Dean.

[Swoonara]

Had a chance to sample this wit. 3% acid malt seems to have given it a subtle tang - detectable but very slight. You could go up to 5% without it becoming overpowering. I'll certainly be less conservative next time.

Try having a chew on the malt. It'll give you a good idea of what effect it has.

[dean_wales]

Had a chance to sample this wit. 3% acid malt seems to have given it a subtle tang - detectable but very slight. You could go up to 5% without it becoming overpowering. I'll certainly be less conservative next time.

Try having a chew on the malt. It'll give you a good idea of what effect it has.

Invaluable information! Seems strange that nobody on here has suggested using it given that it is meant to be part of the style. I will go for 5% and see how it turns out.

Thanks,

Dean.