This Beer Captured recipe, for a Franziskaner Hefe-Weisse clone, calls for 2 oz. of Acid Malt.
- 4 oz. Belgian Aromatic Malt
- 2 oz. Acid Malt
- 5.75 lb Muntons Wheat DME
- 2 oz. Malto Dextrin
The BC index, under German Grains lists an Acidulated (Sauer) Malt with an SRM of 1.7-2.8L and 1.033 potential gravity, so I guess that's what Acid Malt is, but I can't find Acid or Sauer Malt listed on any supplier sites. Anybody heard of this stuff, and/or know where to get it, and/or have any suggestions on substitutions? TIA