I've started looking at my water profile, reading that chapter of How to Brew, and using the EZ Water Calculator XLS. Planning to brew a Helles, and it looks like I should use a small amount (1%) acidulated malt along with some CaCl.
I've never used acidulated malt, and have read that in larger quantities it adds sourness. I'm not looking for ANY sourness in this beer.
Can you detect this small amount of acid malt in a clean lager like this?
I've never used acidulated malt, and have read that in larger quantities it adds sourness. I'm not looking for ANY sourness in this beer.
Can you detect this small amount of acid malt in a clean lager like this?