So I'm brewing an IPA this weekend. This will be the first time I'm brewing with a knowledge of my water chemistry (it's remarkably soft), and after reading aj delange's threads I've decided to limit my salt additions and add some sour malt instead to lower my mash pH.
My question is....when does the acidulated malt flavor become noticeable? 2%? 5%? I want to dial in my pH as close to 5.2-5.4 as possible, but if it means adversely affecting an otherwise "clean" flavor profile, I don't want to really add it.
p.s. mods I'm not sure if this is better suited in ingredients or brew science, feel free to move it as necessary. thanks
My question is....when does the acidulated malt flavor become noticeable? 2%? 5%? I want to dial in my pH as close to 5.2-5.4 as possible, but if it means adversely affecting an otherwise "clean" flavor profile, I don't want to really add it.
p.s. mods I'm not sure if this is better suited in ingredients or brew science, feel free to move it as necessary. thanks
