Acidulated malt

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mattjonas7

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I am making a gose with 5 # of wheat, 3.5 # of pilsner malt and 2 # of acidulated malt. I accidentally put my acidulated malt in with my other grains. According to the recipe the acid malt needs to go in mash after other grains have steeped for 60 min. Any ideas what will happen if I mash it all together?
 
I believe someone posted this same issue only a few months ago. They got absolutely terrible starch to sugar conversion. The acid takes you well out of the ideal pH range of Alpha and Beta Amylase enzyme activity, if not outright destroying it.

https://mashmadeeasy.yolasite.com/
 
The acudilated malt lowers the ph and you might end up with lower mash efficiency as a result.

The point of adding it late is to let the conversion take place before that lactic acid gets in there and messes with the ph. Then it's added late to "sour" the mash. I followed that procedure once and there wasn't really a dramatic souring effect, fwiw.
 
... I followed that procedure once and there wasn't really a dramatic souring effect, fwiw.

That's because there is no Lactobacillus in 88% Lactic Acid, and quite likely, as well as quite unfortunately, modern day acidulated malt is merely malt sprayed with lactic acid. What is optimally required here is malt sprayed with Sauergut. Or just make and add your own Sauergut to the mash. See link below from Low Oxygen Brewing.

http://www.********************/ingredients/a-sauergut-reactor/

https://mashmadeeasy.yolasite.com/
 
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