tbone
Well-Known Member
I am looking at a few recipes for Guinness and some call for Acid Malt. I looked on Northern Brewer and didn't find that term. What is it? And does it go by a different name? thanks
Acid Malt (Sour) [00634]
Acid Malt (Sour)
The lactic acids on the outside of the grain gives the malt a slightly sour taste. It is often used in pilsners, wheat beers, and other light beers. Acid malt may be used to lower the mash pH. Reduction of wort pH leads to a better working mash, intensified fermentation, lighter color, improved flavor stability, and a "well-rounded" beer flavor.
1.7-3.2 L
I can only believe that any "tang" it supplies to homebrewed Guinness clones is via the placebo effect.
A malt high in the phytase enzyme, which breaks down phytin into phytic acid, thus lowering the mash pH. Typically only used in Germany, where the Reinheitsgebot prevents brewers from using food-grade acids to do the same thing.
Acid malt is often seen as an ingredient in Guinness style stout recipes to add that mysterious "tang". Acid malt is German pilsner malt that has been sprayed with lactic acid for use to balance the pH of a mash. I can only believe that any "tang" it supplies to homebrewed Guinness clones is via the placebo effect.
Question: Per Reinheitsgebot they can't add lactic acid to the mash but it's OK to add lactic acid to the malt, then mash it? Or do they somehow let the lacto bacteria make the lactic acid during malting?Acid malt is often seen as an ingredient in Guinness style stout recipes to add that mysterious "tang". Acid malt is German pilsner malt that has been sprayed with lactic acid for use to balance the pH of a mash. I can only believe that any "tang" it supplies to homebrewed Guinness clones is via the placebo effect.
Question: Per Reinheitsgebot they can't add lactic acid to the mash but it's OK to add lactic acid to the malt, then mash it? Or do they somehow let the lacto bacteria make the lactic acid during malting?
EDIT: my question arises from an apparent conflict: 1) I've read acid malt is/was used to adjust mash pH while still complying with Reinheitsgebot and 2) seems adding lactic acid to the malt before mashing is about the same as adding it later, i.e. not Reinheitsgebot. But if the lacto do it it's all good.
Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria.
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