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Home Brew Forums > Home Brewing Beer > Brew Science > Lactate Taste Threshold Experiment
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Old 03-12-2013, 10:00 PM   #11
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Thanks for this write-up Kai! I am planning a Belgian Tripel and was having issues with my pH and water adjustments. According to the Bru'n water spreadsheet I would need 6% acid malt to bring pH to 5.4 and I was worried about off flavors. Would you advise possibly not trying to mimic a specific water source to keep the pH in range with less acid malt, or brew with 6% acid malt in the grist?


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Old 03-13-2013, 02:07 AM   #12
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I'd be careful with BW and acidulated malt. It doesn't seem to implement it correctly. Run your water and recipe through this one http://www.brewersfriend.com/mash-ch...er-calculator/, just for a 2nd opinion. Maybe one day I write an import function for the various water spreadsheets out there. Recently a fellow club member mentioned to me that BW wanted him to add 10% acid malt which was rather excessive.

You should see a pH drop of about 0.1 pH units for every % of acidulated malt used.


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Old 03-13-2013, 06:07 AM   #13
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Quote:
Originally Posted by Kaiser View Post
I'd be careful with BW and acidulated malt. It doesn't seem to implement it correctly. Run your water and recipe through this one http://www.brewersfriend.com/mash-ch...er-calculator/, just for a 2nd opinion. Maybe one day I write an import function for the various water spreadsheets out there. Recently a fellow club member mentioned to me that BW wanted him to add 10% acid malt which was rather excessive.

You should see a pH drop of about 0.1 pH units for every % of acidulated malt used.
Great to know! I will certainly check out that calculator, 6% accumulated malt only dropped me around .3 pH if I remember correctly and thought that was excessive leading me to some searching and your post. Thank you again, your contributions here have had a huge impact on the quality of beer I make.
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Old 03-13-2013, 10:20 PM   #14
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Update, re-ran my figures through your calculator Kai and according to that only half the Acidulated Malt that BW stated I needed would be needed to drop the pH from 5.7 to 5.4. Thank you again
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