1 kg of Sauermalz is equal to ~31.3 g of Lactic acid at a pH of 5.45. So you can expect a basic relationship that holds relatively true for typical target pH if you assume 3.13% Lactic Acid.Acidulated malt recommended usage is 1%-5% of the total grain bill or up to 10% for a sour.
Is there a formula which relates the weight of the acidulated malt in a recipe to a volume of lactic acid?
As soon as the acid malt is crushed the caustic (with respect to pH 5.4) inner grist and the surface acid coating are brought into contact. The grists caustic is thereby to some measure consumed by the acid well before the mash, neutralizing a portion of the acid in the process. So I must disagree that the acid is not consumed until the mash. Either way, this consumption process is rapidly completed during the mash. The bottom line is that if you presume the higher acid figure you must never fail to factor in the caucticity of the base malt carrier. More things to juggle. Keep it simple.I would probably use the higher figure as the acid is not consumed (it simply exists) until the malt is mashed and by "consuming" it before hand mash pH calculations would likely be thrown off albeit a negligible amount.
Regardless of whether all parties agree on the calcs, we can use charge conservation here to eliminate any need for tit for tat accounting of acid/base characteristics.--------------------
Not if the algorithm itself fully anticipates and accounts for this. So the only valid answer is "It depends".
Firstly, define caustic for me. I’ve never seen it used with respect to what we are talking about.4.3 mEq / 0.27 Kg = 15.926 mEq/Kg of caustic in 1 Kg. of this base malt. But only ~96.87% of this base malt is actually base malt and the rest is lactic acid, so 15.926 x 0.9687 = 15.43 mEq of caustic per Kg. Now if (as I showed above) the software effectively accounts for 14 mEq/Kg of caustic from the base malt, then the difference for this particular base malt is 15.43 - 14 = 1.43 mEq/Kg. as opposed to 4.3 mEq. And then we must factor in that we are only adding 0.27 Kg, and not 1 Kg.
So I'll stick with "It Depends".
At the risk of appearing dense or ill-informed here, what I am trying to get across, if true, is this: If I start with X kg of base malt during the Sauermalz process, one of three things happens:If it is 3.13% by weight acid it is 96.87% by weight base malt.
Do you add malts by weight or by volume. Only if by volume does your thinking apply.At the risk of appearing dense or ill-informed here, what I am trying to get across, if true, is this: If I start with X kg of base malt during the Sauermalz process, one of three things happens:
1.) The base malt is allowed to naturally develop Y kg of Lactic acid, yielding X + Y kg total;
2.) The base malt is sprayed with Y kg of Lactic acid, yielding X + Y kg total;
3.) The base malt is sprayed with Y kg of Sauergut, yielding X + Y kg total.
If this is accurate, what you are saying, while technically true from a percentage standpoint, doesn't capture the whole picture, i.e. you are neglecting 3.13% * X kg of malt. Again, I could be way off base in my thinking because, frankly, I have never contemplated this.
No it doesn't. Oxygen plays no role in mashing and the moisture is already in the kernel. If what you say were true then malt would be basically in a state of "perpetual mash" and that is definitely not the case. You need a lot more water for amylases, which are all hydrolitic, to start working, not to mention the whole startch gelatinization issue. Conditioning, if done properly, will only increase moisture in the husks and not the kernel. The latter would only be the case with actual wet milling which is something else entirely.Malt is basically dried to 3-4% moisture and as such when ground it starts the mash process. It's even worse for malt that's been "conditioned" with water before grinding.
Actually as per the OP we were discussing how to calculate volume of lactic acid in acidulated malt. The obvious answer is to look up the weight/weight percentage on the analysis sheet, multiply by the weight of the acidulated malt in the grain bill and then divide by lactic acid's density (1.206 g/l).For clarity, we are not technically discussing mashing here, but rather we are discussing the interaction between an acid and a base (or caustic substance, to differentiate it from the term base also being confusingly used as a terminology for a class of malts irregardless of whether or not such a base malt is actually caustic or acidic with respect to mash pH). Enzymes have nothing to do with it.
I don't believe maltster's specify the weight/weight percentage on the analysis. At least not in the 30 or so Weyermann sheets I have seen.Actually as per the OP we were discussing how to calculate volume of lactic acid in acidulated malt. The obvious answer is to look up the weight/weight percentage on the analysis sheet, multiply by the weight of the acidulated malt in the grain bill and then divide by lactic acid's density (1.206 g/l).
The usual tangents then developed...