Berliner Weisse from Weyermann Acidulated Malt
Question Hello, I have a couple of questions regarding usage of your acidulated malt.
I am planning on making a Berliner Weisse style beer at our brewpub. I am considering replacing the lactobacillus fermentation with acidulated malt...is this feasable? I am not too familiar with the product. I have read that usage should not exceed 10% of the malt bill. The Berliner Weisse typically has a pH of 3.2-3.4.
My question is, would using acidulated malt to achieve the flavor profile of a Berliner Weisse negatively affect the fermentation of the beer, and how much would I need to use in order to achieve that nice sour, acidic bite that is present in the beera?
I appreciate your time and any suggestions that you might have on the matter. Keep up the good work...I find all of your products to be superb!
Answer Weyermann Acidulated Malt is perfect to adjust the pH level in mash or wort. There is a simple formula to calculate the dosage of Acidulated Malt: You have to use 1% of Acidulated malt to reduce the pH by 0.1. (Example: 3% Acidulated malt reduce the pH leve in mash by 0.3).
The exact effect depends of course on the special conditions in the mash or wort (buffering capacity …
and on the composition of the brew water.
Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria. Therefore Acidulated Malt is also a wonderful possibility to produce beer styles with a typical “sourish” character like “Berliner Weisse”.
To reach the “sourish” character 8% of Acidulated malt are a perfect rate. In my recipe there are also recommendations for Fermentis Yeast strains for an authentic aroma and flavour profile.
Malt bill for "Berliner Weisse"
40% Weyermann Pilsner Malt
45% Weyermann Wheat Malt Pale
7 % Weyermann Carahell®
8 % Weyermann Acidulated Malt