Acidulated malt

[Common763]

Brewing a kriek...recipe calls for acid malt...all I saw on northern brew was acidulated malt. Is that the same?

 

[brewguyver]

Yep - different maltsters do different things, but it's basically malt soaked or sprayed with lactic acid.

 

[EJay]

yes

 

[Natdavis777]

Same as acid malt, but make sure it is needed per your brewing water.

 

[Common763]

My recipe calls for acid malt... If it is the same thing I will use.

 

[Natdavis777]

Just making sure your water calls for it, and not a recipe recommendation

 

[Common763]

Don't understand... Sorry.... The recipe for the kriek specifically says to start it with the acid malt seep at 150 for 20 minutes.

 

[Onkel_Udo]

The implication is that the acid malt is used to condition the mash such that it is acidic enough...normally ph 5.2-5.4. If you particular water chemistry does not require it, your mash could end up acidic enough to cause issues...in theory.

 

[GrogNerd]

acidulated malt isn't used just for mash pH

recipes sometimes call for it, mostly in sour beers, but some Guinness clone recipes will include it too

 

[GrogNerd]

Don't understand... Sorry.... The recipe for the kriek specifically says to start it with the acid malt seep at 150 for 20 minutes.

Perfectly fine to use it in your kriek.

 

[unionrdr]

It was also called for in the kottbusser recipes we found. I only used 4oz & got this sweet/tart grain taste on the back in FG samples. Interesting...

 

[ajdelange]

The main role of acidulated malt (sauermalz) is not related to the water's alkalinity (which should have been dealt with otherwise) but rather to neutralize the alkalinity of the base malts. Most beers require some acid for this purpose thus many recipes call for sauermalz even where the water is very low in mineral content (alkalinity). The Bohemian Pilsners would be an example.

 

[unionrdr]

The kottbusser recipe uses Bohemian pilsner malt, so I assumed this was one of the reasons for the acidulated malt addition? It does indeed seem to give a bit different flavor quality to the finished product.

 

[ajdelange]

The kottbusser recipe uses Bohemian pilsner malt, so I assumed this was one of the reasons for the acidulated malt addition?

Yes, I would think so.

It does indeed seem to give a bit different flavor quality to the finished product.

It does and that is why I prefer it to the use of lactic or phosphoric acid for mash pH control. Not many appreciate the subtle flavor nuances that a bit of sauermalz provides.

 

[Natdavis777]

My implication was towards mash ph. I understand that it can, and is used for certain recipes, but the majority use it to adjust mash ph (hence while most retailers describe it as to lower mash ph). And per the literature I have read, it is used for high alkaline water

From Martin:
"Since acid malt contains lactic acid, adding acid malt to the grist is just like adding a few drops of lactic acid per pound of malt in the grist. Acid malt is typically used when the brewing water's alkalinity is too high to allow the mash pH to drop into the desired range."
https://www.homebrewersassociation.org/forum/index.php?topic=6407.0

Homebrew wiki:
https://www.homebrewtalk.com/wiki/index.php/Acidulated_malt

 

[ajdelange]

No, adding acid malt to a grist is not 'just like' adding a few drops of lactic acid and one of the reasons is the one discussed in #13 and #14. Adding Worcestershire sauce to a glass of tomato juice isn't 'just like' adding Tabasco sauce even though they both contain salt.

The other difference is probably way beyond what should be discussed in the beginners forum but relates to the fact that all the acid in lactic acid is available to neutralize malt alkalinity. Some of the lactic acid in sauermalz must be used to neutralize the alkalinity of the malt itself. Thus the titration curve for sauermalz bears no resemblance to the titration curve for lactic acid.

 

[Natdavis777]

My point is that it is used commonly to adjust mash pH and is related water alkalinity. Im not saying its the same as adding liquid lactic acid, those are not my words.

 

[Common763]

Thx