dsuarez

Recipes 

I want to experiment with acid malt. I know you can brew a berliner weisse with acid malt becuase the acidity comes from lactic acid. Would lactic acid alone be welcome in a belgian style, say, saison?

What have people experiences been with acid malt concerning how much to use in relation to the sourness of the beer?

GunnerMan

Recipes 

Ode to Arthur Irish stout by BierMuncher uses a bit of Acid malt to emulate the sourness tasted in Guinness Draught.

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Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

BigEd

Recipes 

Acid malt is intended to lower the pH of a pilsner mash as a replacement for an acid rest. The acid in sour beers comes from bacteria used in the fermentation. Some homebrewers add acid malt to stout recipes as a method of simulating the slight tang in Guinness although I attribute this to the placebo effect.

Brewpastor

Recipes 

I used it recently in my CAP. I really like the recipe and I love acid malt for adjusting ph. I have used it in a number of beers, but never for getting a lactic character. I am going to have to think about that a bit. Its purpose, as I understand it, is acidifcation of a mash and not flavor. I would like to hear from Biermuncher about his experiences and the results.

Now "Electric Koolade Acid Beer" would be a great name for a sour fruit beer. I will have to make a recipe to fit that name.

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Before I learned to brew I was poor, sober and lonely. Now I am just poor.

dsuarez

Recipes 

But I thought the souring in a Berliner Weiss came from souring the mash? Weyermann's site claims that to achieve the acidity of this style you can use acid malt for 8% of the grain bill.

Coastarine

Recipes 

The acidity in a B-weiss comes from lactic acid produced during fermentation with lacto-b. It can be simulated in less time by allowing the mash to sit somewhere around 130F and inoculating it with some grain.

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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

BigEd

Recipes 

Yes it does but a mash is soured via bacterial action not by an acid malt addition.

barely

Recipes 

Hold Your Nose Gose from the book Radical Brewing by Randy Mosher:

1.5 lb Pilsener Malt
1 lb sour malt
3.5 lb malted wheat
0.5 lb oats

Hop lightly to 10 IBU, add 1 oz coriander, and 1/2 oz salt to end of boil.

Man, is this a refreshing beer! Just enough tartness. Low enough alcohol to be able to down a few without falling down. This is gong to be my "lawnmower beer" this summer.

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How can I know what my favorite beer is if I haven't druck them all yet?

BigEd

Recipes 

Gose is a very interesting style of beer. I tasted some made by a friend a while back and I had scary thoughts about the salt but it all seems to work.

GunnerMan

Recipes 

I have brewed the Ode to Arthur a few times with the Acid Malt and although I havent brewed without it, I can taste the sourness, not as much as a real Guinness but it is there. It is belived by some that Guinness no longer uses soured beer and instead uses lactic acid for their beer, whch is beliveable because it would be a lot easyer and cheaper.

__________________
Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.