giant
Active Member
My wife is in love with 5 Rabbit 5 Lizard, a latin wheat made with lime +passionfruit instead of the traditional orange and coriander, and has tasked me with trying to re-create as much of its flavor as is possible via extract brewing.
I think I've got a handle on most everything but what I perceive to be a mildly tart and sour finish, and was wondering if there are any good techniques for trying to replicate this.
I've read that acidulated malt can be used to lower ph during mash, but since I'm not mashing, the next option was adding straight up lactic acid 88% to the water.
Has anyone had experience adding lactic acid to the boil, pre-boil, or post-boil and if so, what was the result? Any best practices?
I think I've got a handle on most everything but what I perceive to be a mildly tart and sour finish, and was wondering if there are any good techniques for trying to replicate this.
I've read that acidulated malt can be used to lower ph during mash, but since I'm not mashing, the next option was adding straight up lactic acid 88% to the water.
Has anyone had experience adding lactic acid to the boil, pre-boil, or post-boil and if so, what was the result? Any best practices?