Originally Posted by shawnalley
I was mistakenly shipped about 8lbs of Weyermann Acidulated Malt (2 Row) recently. The company told me to just keep it, so I'm looking for recipe ideas that utilize it.
Use 4-6oz in any mash, it will help with pH. It is just 2-row that has been sprayed with Lactic Acid.
Something is always fermenting
...."It's Bahl Hornin'"Primary:Brite Tank/Lagering:
Tart Cherry Cider, Belgian Tripel, AHA Summer Ale, Sonoma County Organic Cider, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, Belgian Quad (Grand Reserve), Belgian Pale Ale, German Pils (split WLP830 & WLP838)Bottled:
Contentment (Trappist), Derangement (Belgian Dark Strong), Kranky (Kolsch v1.1), Wise One (Wit)On Deck:My Site: www.restlesscellars.com