Originally Posted by shawnalley
I was mistakenly shipped about 8lbs of Weyermann Acidulated Malt (2 Row) recently. The company told me to just keep it, so I'm looking for recipe ideas that utilize it.
Use 4-6oz in any mash, it will help with pH. It is just 2-row that has been sprayed with Lactic Acid.
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger