dstar26t
If it's worth doing, it's worth overdoing
I'm going to take a shot at brewing a Sour Blonde. The grain bill I'm using has 13% Acidulated Malt, 12% Flaked Corn and Belgian Pilsner for the rest. Should I add most of the Acidulated Malt at the end of the mash so that the Corn and Pilsner can convert at an appropriate pH at the beginning? If I put it all in at the beginning, I estimate a mash pH of 4.8-4.9.
And what extract potential does Weyermann Acidulated Malt have? They don't list it on their website.
Thanks,
Nate
And what extract potential does Weyermann Acidulated Malt have? They don't list it on their website.
Thanks,
Nate