Enzymic Malt

[ABrother]

Has anyone ever heard of "Enzymic Malt"? It's showing up in a recipe for a British Winter Warmer I want to try. According to the website below its exactly the opposite of what it sounds like. That website describes it as an acidified malt.

http://www.e-malt.com/specialmalt/en_enzymic_malt.htm

If it's main purpose in a recipe is to lower the Ph of the grist to improve conversion then couldn't I just do the same by another means?

Any suggestions or insights would be greatly appreciated.

 

[giraffe]

Id ignore it and replace with a base malt. Just hit a mash Ph in the 5.2 to 5.5 range, by whatever means makes you happy. (I dont know your water chemistry, the brun'n water spreadsheet is free and easy to do the calculations)

I remember seeing diastatic malt occasionally in early days of homebrewing, for help converting mashes with high amounts (like 40+%) of adjuncts, but I cant see that being necessary for a winter warmer. Its probably just 6-row malt, and Im assuming thats what they meant.

 

[govner1]

Sounds like they're referring to acid ulster malt. I agree you could just as easily use some 5.2 per instructions.


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[WayFrae]

Sounds like they're referring to acid ulster malt. I agree you could just as easily use some 5.2 per instructions.


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If you mean 5.2 stabilizer, don't use that.

 

[IslandLizard]

Do not use the product "5.2" it won't help unless your water is extremely pure and soft.

If you need to bring your pH down, add some "acid malt" or "sour gut." Each 1% add to your grain bill typically drops your pH by 0.1. Instead you can add some lactic acid or phosphoric acid. 1-2 tsp per 5 gallons is often enough, but the actual amount needed depends largely on your water's alkalinity.

+1 on using Bru'n water.

 

[kcmobrewer]

Agreed. Not to mention you can get all the salts you need for less than the cost of 5.2 stabilizer.


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