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Old 10-27-2011, 04:48 PM   #1
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Default heading to the brew shop, need a quick answer

I called the brew shop and they are out of acid malt. I need some for a recipe I am trying. is there a substitute I can use?

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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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Old 10-27-2011, 05:01 PM   #2
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Lactic acid. Not sure if the malt is treated or it's naturally occurring but that's what makes it sour.

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Old 10-27-2011, 05:12 PM   #3
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The easiest and obvious answer is to just do a sour mash with some of your grains.

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Old 10-27-2011, 05:56 PM   #4
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Ok revvy do I need to buy anything extra to do the sour mash? I assume a search wouldanswer that but I am on the road on my phone.

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Old 10-27-2011, 06:01 PM   #5
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I used lactic acid on my last mash it worked well. It costs about $3-$4 for a bottle. You'll need some way to administer a very small dose, a 2-3 ml for example.

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Old 10-27-2011, 06:05 PM   #6
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Ok revvy do I need to buy anything extra to do the sour mash? I assume a search wouldanswer that but I am on the road on my phone.
Nope. Just do a small mash and let it go sour for a day or more.

Here's how flyangler did it for his guinness clone.

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The "Sour Mash" part of this recipe comes from mashing in 1/2 lb of the Maris Otter with about 3 cups of water at conversion temperatures, then letting the small mash sour over about three days. Once it was starting to bubble and smell sour, I drained it, sparged with another pint of water through a mesh strainer, and boiled for ten minutes before cooling and adding the soured wort to the primary fermenter. The sour portion of the mash smelled a lot like old sneakers while boiling, but fermented out to a nice extra "twang" of sour and a mild funky undertone not unlike a very mild Belgian.
This was the conventional way for doing this, acid malt is simply the substitute or easier way to do the same thing.
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Old 10-27-2011, 06:30 PM   #7
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Ok recipe calls for 4 oz acid malt. So sour 4 oz 2 row and sparge to the proper % of the wort?

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Old 10-27-2011, 07:23 PM   #8
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Are you in cincinnati, I probably have some. Not sure without being home to look though.

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Old 10-27-2011, 07:42 PM   #9
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I called the brew shop and they are out of acid malt. I need some for a recipe I am trying. is there a substitute I can use?
Yes.

Sauermalt.





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Old 10-27-2011, 07:59 PM   #10
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Discussion is moot. The acid malt was one of a few things out of stock today lol.

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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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