BrakeleyBrewing
Active Member
I recently brewed an all grain saison recipe, and added 2oz of acidulated malt for the hell of it. It tastes great, but it has a detectable tartness to it. I wouldn't quite say it is sour, just a bit tart. The problem is, I used a saison yeast blend from East Coast Yeast (ECY08) so I'm not sure if that's what may be bringing the tart. From now on, I really need to only change one thing at a time. I have no experience with acid malt, but I thought about 1% wouldn't be noticeable.
The grain bill was:
11lbs. Pilsner malt
0.75 munich
0.75 malted wheat
2oz CaraMunich
2oz acidulated malt.
The grain bill was:
11lbs. Pilsner malt
0.75 munich
0.75 malted wheat
2oz CaraMunich
2oz acidulated malt.