shawnalley
New Member
I was mistakenly shipped about 8lbs of Weyermann Acidulated Malt (2 Row) recently. The company told me to just keep it, so I'm looking for recipe ideas that utilize it.
Weyermann Acidulated Malt - Need recipe ideas
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MichaelBrock
Well-Known Member
I think generally that it is used to adjust pH by adding a few % to the grain bill (at least that is how I use it). There are recipes out there that use it but even then, not much. This recipe from hopville uses 1/2 lb and the brewer reports that it is too much:
http://hopville.com/recipe/96413/am...r-recipes/cians-pre-annual-2009-09-12-version
http://hopville.com/recipe/96413/am...r-recipes/cians-pre-annual-2009-09-12-version
kingwood-kid
Well-Known Member
I'd peruse the sour recipe section for ideas, maybe repost your question in the lambic section. Acid tends to go well with brett and fruit, and go poorly with agressive hopping. My choice would be a brown ale with either cherries or blackberries. You could also try a saison or a faux-berliner.
Use 4-6oz in any mash, it will help with pH. It is just 2-row that has been sprayed with Lactic Acid.
Yeah that seems like a lot but depending on how much you brew you might be able to go through it. I think I went through like 3 pounds in a little over a year just using it to adjust PH. If your really nice you could give some to brewing friends I like working with it, easy to just throw it in with the other grain when milling.
wolfman_48442
Well-Known Member
BierMuncher's Ode to Arthur Guinness clone makes use of it to try and recreate the 'twang' that Guinness has.
I use 6oz in a 10 gallon batch and it's a tasty brew. You could probably use a bit more with no issues.
I use 6oz in a 10 gallon batch and it's a tasty brew. You could probably use a bit more with no issues.
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