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Home Brew Forums > Home Brewing Beer > Brew Science > Effect of acidulated malt on the flavor of my beer
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Old 03-03-2013, 06:32 PM   #11
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All I have are test strips but ill post what I get. Thanks again for your input!


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Old 03-03-2013, 06:53 PM   #12
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test strips are fine if they are the ColorpHast strips.

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Old 03-03-2013, 07:14 PM   #13
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Sounds like Kai has this all tied up, but just for reassurance, I have pretty alkaline water myself and I've been using 3% acid malt for my APA's. Hasn't hurt the flavor any from what I can tell. I think you'll be fine.
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Old 03-04-2013, 01:16 AM   #14
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Quote:
Originally Posted by BBL_Brewer
Sounds like Kai has this all tied up, but just for reassurance, I have pretty alkaline water myself and I've been using 3% acid malt for my APA's. Hasn't hurt the flavor any from what I can tell. I think you'll be fine.
Thank you for that.
I decided to use the 8oz that brunwater called for to get to 5.4 ph. My test strip said I was at 5.0 ph. They are not color phast so I don't know how accurate it is. The wort came out real nice and sweet and I didn't pick up a sour flavor. Hit my efficiency right on and my OG was 1.056 and I was expecting 1.052 so pretty close. Thanks everyone for your help !
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Old 03-04-2013, 11:36 PM   #15
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Old 04-20-2013, 04:25 PM   #16
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Just to give you all an update on this thread. I opened my first bottle of this brew last night and it is fantastic! I have brewed this recipe 4 times now and it always has been good but with the acidulated malt and the water adjustments I made, it came out super crisp, bright, hoppy, with a nice sweetness from the malt. I pick up no flavor or notes at all from the acid malt. This is the best this beer has ever tasted. Thanks again for everyone's input.
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Old 04-20-2013, 04:51 PM   #17
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Quote:
Originally Posted by phuff7129 View Post
Just to give you all an update on this thread. I opened my first bottle of this brew last night and it is fantastic! I have brewed this recipe 4 times now and it always has been good but with the acidulated malt and the water adjustments I made, it came out super crisp, bright, hoppy, with a nice sweetness from the malt. I pick up no flavor or notes at all from the acid malt. This is the best this beer has ever tasted. Thanks again for everyone's input.


That's great news, and I'm so glad that you posted back the results.

I love having experts like those guys helping with the water chemistry part of brewing- it's like the final frontier for so many homebrewers. The fact that you can show the differences between the first three batches and this one proves that we can all improve our beers. Thanks for letting us know!
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Old 04-24-2013, 01:44 PM   #18
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So you used 3.5% acid malt? You certainly won't get off/sour flavors from that. Weyermann (who makes acid malt) put out a PDF presentation that said it's fine up to 10% of the grist.
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Old 04-24-2013, 01:59 PM   #19
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I did 8% aciduated malt in a raspberry weiss I made, hoping to compliment the tartness of the raspberries. It did what I wanted to do, but the tartness is pretty thin. If I had it to do over again, I think I would have done a 2-3 day sour mash.


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