Toilet Rocker
Well-Known Member
I'm looking to give the Belgian Cowboy recipe from a recent BYO a whirl. It calls for 0.5# of sour malt. I've gone to the LHBS and they have no idea what this is. Any idea on whether this can be replaced with 88% lactic acid (as per another BYO witbier recipe) at bottling time or does it need to go in during the partial mash?