Acidulated malt question

I never used AM always used phosphoric...question is how much % of AM can be used without getting any sour flavors in a delicate beer like a pilsner? how about 3.5% for example would that impart sour flavors? thank you

 

Why are you using it?

 

The adjust the mash ph

 

Rule of thumb is to keep acid malt under 5% to prevent off flavors.
That said, my personal preference is lactic which I find more accurately measurable than AM.

 

Yeah heard lactic is ideal, but I have AM on hand so I'm gonna give it a shot at 3.5% thank you cheers

 

I have used it as high as 8-10% without a noticeable tartness

 

I use 3% all the time. You’ll be fine

 

Thanks alot everyone for the advice, pilsners are so delicate so just wanted to see what you all thought..thanks again

 

3% is where I pick it up, but could be placebo.

 

According to German maltster Weyermann you can use up to 10% without sour flavors. About 1% per 0.1 pH units when using their product.

 

On a brew strong episode Martin says that acidulated malt/Lactic acid is key to getting that pilsner flavor so don’t fear it, i mean if your water profile is calling for a pound in 5 gallons yeah it will be tart but when i brew a pale beer, full volume biab mash i need to use at least 1 oz per gallon, never had an issue

 

They also state that flavor and foam stability are enhanced by the use of acidulated malt.

 

In fact 10% was a couple of years ago, now their web site says up to 5% only and up to 10% for sour beers.

 

Unless your water has loads of alkalinity, 5 percent by weight of acidulated malt as part of the grist bill will bring even the lightest colored Pilsner malt SMaSH recipe into the acceptable mash pH range.