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Old 02-18-2008, 08:11 PM   #1
spottedbass
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Default acid malt

i know this is a base grain but, is there anyway to steep this and make it work? i mean temp, time, whatever. i have no way to do pm right now, and i need to add a small amount to a guiness clone im working on. thanks for any help.

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Old 02-18-2008, 08:21 PM   #2
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Stay away from the brown acid malt man.

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Old 02-18-2008, 08:32 PM   #3
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Stay away from the brown acid malt man.


what does that mean? would you like to elaborate on what u just said dude. and thanks for the quick replies.

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Old 02-18-2008, 08:37 PM   #4
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Brown Acid
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Old 02-18-2008, 08:40 PM   #5
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Quote:
Originally Posted by spottedbass
Stay away from the brown acid malt man.


what does that mean? would you like to elaborate on what u just said dude. and thanks for the quick replies.
I think that he's making a drug/cultural reference.

1960's, Woodstock, Wavy Gravy making the following announcment.



"Don't eat the brown acid!"
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Old 02-18-2008, 08:41 PM   #6
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Sorry it was meant as a goof.

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Old 02-18-2008, 09:00 PM   #7
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I'm surpised to see acid malt in a Guiness clone. Generally this malt is used for pH adjustment of the mash. I'm also not sure if acid malt can be mashed by itself. It's produced differently than pilsner malt and may not have enzymes left. Even if you mash it with the same amount of pils malt I might be worried that the resulting pH would be to low for conversion.

Kai

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Old 02-18-2008, 09:15 PM   #8
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Quote:
Originally Posted by Kaiser
I'm surpised to see acid malt in a Guiness clone. ...
I learned long ago from Dan Listermann that it will replicate the "Guiness twang". I've used it ever since in my Dry Irish Stout and it does the trick.
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Old 02-18-2008, 09:18 PM   #9
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Quote:
Originally Posted by Kaiser
I'm surpised to see acid malt in a Guiness clone. Generally this malt is used for pH adjustment of the mash. I'm also not sure if acid malt can be mashed by itself. It's produced differently than pilsner malt and may not have enzymes left. Even if you mash it with the same amount of pils malt I might be worried that the resulting pH would be to low for conversion.

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spottedbass, to expand on what Kaiser has started here I am going to give you information contrary to what 99% of the homebrewers doing Guinness clones will tell you about acidulated malt. It isn't going to give your beer a "Guinness tang". Any perceived tang is probably due to the placebo effect. Acidulated malt is made for just what Kaiser said. It's designed to be added to pilsner mashes to drop the pH. If it added any "tang" to the taste of the beer it couldn't be used for the purpose it was designed. BTW it can be mashed by itself, it's essentially just pilsner malt that has be sprayed with a little acid, probably lactic. If you want to add some of the mysterious tang to your stout you can do what Guinness does and add some soured beer. Let some beer go sour, then pasteurize it and add it to the beer at packaging. A 2% addition is an amount that is usually seen as a suggestion. Even easier just by a bottle of lactic acid at the LHBS and add small amounts until you get the tang you want.
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Old 02-18-2008, 09:44 PM   #10
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I learned long ago from Dan Listermann that it will replicate the "Guiness twang". I've used it ever since in my Dry Irish Stout and it does the trick.



what he said...the guys i have talked to says it gives it the twang, the very same guys says its easier than waitin a week to sour a couple of bottles of guinness, and all the rest of the process. they say they can't tell the difference in taste. now im more confused than when i started.....

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