Acid Malt

[rmolledo]

How much acid malt is too much to where it starts affecting the taste?

 

[Big Monk]

How much acid malt is too much to where it starts affecting the taste?

Weyermann quotes up to 10% of the grist.

I've gone up to 8-9% without any ill effects. Some quote much lower percentages having negatively impacted flavor. In some sense it's subjective.

Start conservatively. I can't imagine needing any more than 4-5% except for maybe the most pale grists with malts with high DI pH values.

 

[cubalz]

Honestly I have never needed to use more than 4% in any standard (non-sour) recipe. I would question a recipe that required more.

 

[burtom]

The colors the colors! / sixties reference off.

In my most pale lager I use 3 percent acidulated.

 

[Silver_Is_Money]

I'm of the opinion that many a beer defect (off flavor) unrelated to acid malt (or lactic acid) has had the blame for it heaped upon acid malt (lactic acid).

I've done that as well. Until I noticed the same off flavor in beers that never touched acid malt (lactic acid).