If I wanted to buy " acidulated malt ", what would I ask for?
- Thread starter jetmac
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Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
You mean "acidulated malt" doesn't work?
Sometimes called "Acid Malt" I guess...
Also don't use much it REALLY packs a punch in terms of flavor.
Sometimes called "Acid Malt" I guess...
Also don't use much it REALLY packs a punch in terms of flavor.
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If at a BrewShop you ask for Acidulated Malt and get a blank stare from the clerk,
You ask for another clerk.
You ask for another clerk.
djt17
Well-Known Member
...or find a different store.
SpanishCastleAle
Well-Known Member
Acidulated malt or acid malt or sauermalz (sour malt), any decent HBS should have it (and should know what you mean by any of these names). I use it in just about every brew except dark ones, purely for pH adjustment.
terrapinj
Well-Known Member
do you use sauermalz in place of your base malt or is the addition of 2% done after you have figured out your recipe?
ie if a recipe calls for 10lbs of 2-row
would you use 10lb of 2 row + 2% sauermalz or would you subtract the amount of sourmalz added from the 2row called for?
9lb 13oz 2 row
3oz sauermalz
ie if a recipe calls for 10lbs of 2-row
would you use 10lb of 2 row + 2% sauermalz or would you subtract the amount of sourmalz added from the 2row called for?
9lb 13oz 2 row
3oz sauermalz
How much acidulated malt does it take to adjust the pH? A couple ounces, grams, pounds? Does the acidulated malt have any ill effects on flavor? I am starting to brew more lagers this year as it was my "brew-years resolution". Last week my pH was a little high and I got some phosphoric acid to use but I read that it will decrease the amount of calcium in the water. I was thinking about just adding enough calcium before the acid so that when the acid strips some of the calcium out the water is back at equilibrium. I would much rather add pinch of acidulated malt and get my pH down .2-.6
SpanishCastleAle
Well-Known Member
I usually just add it because it is so little. Acid malt doesn't have a very high yield either so it doesn't add as much gravity per pound as the 2-row. Acid malt potential is only ~1.028.
Each 1% of the grist lowers pH by about 0.1. How much you can use before you can taste sourness is a matter of opinion, some say 4% but I think I can taste it well before that. I try to stay below 2.5%.
Kaiser just recently put out a new article called Mash pH Control and it says:
Most excellent, thanks SpanishCastleAle. Now my only concern is that I have 85% O-Phosphoric acid. I'm fairly certain it's food grade but I need to figure out if I should dilute it at all.
SpanishCastleAle
Well-Known Member
Can't really help you there, there are guys in the science forum that could though. We use a proprietary mixture of ortho-phosphoric acid at my job in our electro-polisher so I really should know more about it.
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