cweston
Well-Known Member
I like the Baron's suggestion in another thread of using acidulated malt to lower the pH for brewing pilsners, siasons, tripels, etc, where the addition of mineral salts to lower pH might be less desirable.
Anyone know how much? Northern Brewer says to use it as 1 -10% of the grist, but no indication of how to quantify the pH effect.
I would probably need to lower my pH by about .5 in an all base-malt pale mash.
Anyone know how much? Northern Brewer says to use it as 1 -10% of the grist, but no indication of how to quantify the pH effect.
I would probably need to lower my pH by about .5 in an all base-malt pale mash.