Grinder12000

Recipes 

I'm deep into water chemistry and according to the Primer in the Brew Science area I need SOME Acid Malt to lower my PH - does this have any nasty sour flavors if used in small amounts???

3% is the most suggested use.

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Grinders Island Brewery - Pipeline (Batch #)

Secondary Kentucky Common(83)
Primary #1 Scottish Ale 70(84)
Primary #2 The Black Pearl Porter(85)

smakudwn

Recipes 

From what I have read 3% is the max. Taste a few grains, it is noticeably sour. I have never used more than 2-3 oz and I could not detect any sour tastes in the final beer.

Misplaced_Canuck

Recipes 

It CAN show up in a very light flavored beer. The most I've ever used was 4oz in a 11 gallon batch (4 oz out of 17.25lbs = .25 / 17.25 = 1.4%. I did not notice any sour flavor at that ratio in Kolsch.

MC

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"Rogue is the IBM of beers"

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Originally Posted by Unknown Carbonic bite? Is that like the bubonic plague?

smokinghole

Recipes 

The most I typically use to adjust mash pH is about 2%. I did just use 4% in a dubbel that I brewed. I plan on experimenting with a cheater version of a sour saison and using up to 15% acid malt in the recipe.

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tgmartin000

Recipes 

I'm just cracking in to my first beer using it. I think it helped to eliminate an astringent aftertaste. At least, that's my theory.

Grinder12000

Recipes 

I DID taste them and was shocked LOL. That is why the question.

__________________
Grinders Island Brewery - Pipeline (Batch #)

Secondary Kentucky Common(83)
Primary #1 Scottish Ale 70(84)
Primary #2 The Black Pearl Porter(85)