Acid Malt in Saison ~ Why ?

Yakima 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
bschoenb

bschoenb

Well-Known Member
Joined
Dec 9, 2010
Messages
322
Reaction score
3
Location
Grand Rapids
I see many Saisons using Acid Malt and many that do not. I know it affects the PH in the Mash; but are folks using it for Flavour or MAsh PH when brewing a Saison?

If for Flavour, what does it do? Im brewing a Rye Saison this weekend with just Pilsner and Rye;
 
It adds another dimension to the beer if used for flavor. From what I've read, saisons were historically a bit sour from lactic acid bacteria before brewers realized they should start thoroughly cleaning things, so perhaps people who use acid malt are either going for that approach or just want something more to experience in their glass and don't want to mess with bacteria.
 

Similar threads

orgenomescii
Rye flavour
Replies
23
Views
1K
MicroMickey
MicroMickey
Brushwood Brewing
How much citric acid to reach 3.5 pH?
Replies
6
Views
886
Brushwood Brewing
Brushwood Brewing
Architect-Dave
Saison with peppercorns
Replies
1
Views
350
AlexKay
A
ChuckCollins
PH Meter and readings
Replies
3
Views
359
MaxStout
MaxStout
Gadjobrinus
Swaen pilsner, pale ale - 90 min. mash at 150F, pH = 5.35; iodine test positive?
Replies
8
Views
279
Gadjobrinus
Gadjobrinus
Brewer's Friend 300

Latest posts

Back
Top