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Old 10-20-2011, 12:27 AM   #1
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Default Acidulated Malt

Can you give me a good reason why I shouldn't use as much as 30% Acidulated Malt in my mash?? And if you say 'No' with the reason being that it will 'gum-up' my mash, would rice hulls help??


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Old 10-20-2011, 12:31 AM   #2
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Can you give me a good reason why I shouldn't use as much as 30% Acidulated Malt in my mash?? And if you say 'No' with the reason being that it will 'gum-up' my mash, would rice hulls help??
Besides being incredibly sour? I mean, it'll taste like vinegar. And the mash pH would be in the 3.2 range. Maybe lower.

I assume you're trying to make a sour mash?


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Old 10-20-2011, 12:34 AM   #3
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Vinegar?? Really??
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Old 10-20-2011, 12:53 AM   #4
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Vinegar?? Really??
It's called Acidulated Malt for a reason, you know. Let me turn the question around and ask you this: why do you want to use so much?
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Old 10-20-2011, 11:11 PM   #5
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Vinegar?? Really??
Na, I did a 100% Acidulated Malt SMaSh with Simcoe. It was awesome.
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Old 10-21-2011, 01:10 AM   #6
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There is a great reason, the enzymes won't work to convert your sugar in a mash with such a low PH, or at least they will work very slowly. I suppose the correct question to ask is why you would want to use 30% in your ph? Are you having a PH problem? Would this be fixed by 1 to 2% to get the PH down a few 10ths of a point?
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Old 10-21-2011, 01:40 AM   #7
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It wouldn't taste like vinegar per se as the acid is not acetic. It would likely be nearly as sour as vinegar. Maybe along the lines of a very sour yogurt.

Also conversion will be poor. If you must do it, mash the other 70% of the malt completely prior to adding the sauermalz.

The best reason not to do this is that there are better ways to make sour beers.
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Old 10-21-2011, 01:44 AM   #8
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I would definitely avoid this. I like using acidulated malt but I couldn't ever imagine going over 12%(and that would be a pretty extreme beer) I think Ithaca uses something like 12-15% in their Brute but I've never heard of going higher...not sure why you'd want to??

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Old 10-21-2011, 03:51 AM   #9
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I would definitely avoid this. I like using acidulated malt but I couldn't ever imagine going over 12%(and that would be a pretty extreme beer) I think Ithaca uses something like 12-15% in their Brute but I've never heard of going higher...not sure why you'd want to??

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I brewed a beer with 13% acid malt - in an attempt to mimic something like Brute. While it was sour, I was surprised that it wasn't more so. I had no problem with conversion or fermentation. Not sure what would happen using 30%, but it might be something worth experimenting with.
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Old 10-21-2011, 04:23 AM   #10
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Maybe it's just my personal taste, but I used somewhere around 8% in a Gose and it was almost too much for me. But agreed, it shouldn't be there for the full mash. I think I dropped it in the last 15 minutes of a 60 minute mash.


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