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Old 06-06-2010, 08:19 PM   #1
DSMbrewer
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Mar 2010
Des Moines, Iowa
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I am looking at a Saison recipe that calls for Acid malt and i have never brewed with it. What is it's purpose, flavor, an color profile? curious as to if there is a replacement malt for this in a recipe also? Thanks for your help in advance.....



 
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Old 06-06-2010, 08:22 PM   #2
boo boo
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Hearts's Delight, Newfoundland
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Well I use it to adjust acitity in pilseners without resorting to using salts, but I have read that it is also used to sour a beer a little.


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Old 06-06-2010, 09:12 PM   #3
SumnerH
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Feb 2009
Alexandria, VA, USA
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Acidulated malt aka acid malt gives sourness.

Find here, among other places:
http://www.northernbrewer.com/brewin...dulated-1.html
http://www.austinhomebrew.com/produc...28f0192382d6d5

It is a shortcut itself (in lieu of sour mashing, bugging, or adding soured beer to the boil), there's not really a great sub for it.
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Old 06-07-2010, 04:25 AM   #4
Freezeblade
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May 2008
Oakland, California
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I love acid malt, adding about 2% to every beer I do now, brings down the pH so I don't have to adjust the water on lighter beers, ups my efficiency.
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Old 06-07-2010, 01:31 PM   #5
Oldsock
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Sep 2007
DC, Washington DC
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Quote:
Originally Posted by SumnerH View Post
Acidulated malt aka acid malt gives sourness.

Find here, among other places:
http://www.northernbrewer.com/brewin...dulated-1.html
http://www.austinhomebrew.com/produc...28f0192382d6d5

It is a shortcut itself (in lieu of sour mashing, bugging, or adding soured beer to the boil), there's not really a great sub for it.
The problem is that it is really hard to get noticeable acidity without dropping the mash pH too low for the enzymes to work. It does work to adjust mash pH, but I wouldn’t add it blindly based on a recipe since it will depend on your water. For a hint of sourness I think you’re better off dosing with food grade lactic acid in the fermenter.
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Old 06-07-2010, 07:14 PM   #6
SumnerH
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Feb 2009
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Quote:
Originally Posted by Oldsock View Post
The problem is that it is really hard to get noticeable acidity without dropping the mash pH too low for the enzymes to work. It does work to adjust mash pH, but I wouldn’t add it blindly based on a recipe since it will depend on your water. For a hint of sourness I think you’re better off dosing with food grade lactic acid in the fermenter.
I mostly agree, except for things where you want very low levels of sourness (just a hint in the aftertaste). I've used it somewhat successfully in a stout to give a bit of the very-lightly-soured Guinness-style aftertaste; it's a totally lazy "just add a couple oz of this" method. It's not the same as adding some soured beer to the boil, but it's easy and works okay.

I wouldn't use it for anything approaching a sour beer.


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On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

 
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