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- acidulated malt v. lactic acid - Homebrew Talk
Either (acidulated malt, lactic acid, phosphoric acid) will get the job done With acidulated malt, one doesn't need to store handle a concentrated acid Some people prefer phosphoric acid over lactic acid (see Brewing Better Beer, chapter 7 (sour off flavor), but also note that every one tastes beer differently
- Volume of lactic acid in weight of acidulated malt
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
- Acid Malt Usage - Homebrew Talk
Acid malt is also known as Acidulated Malt or Saurermalt That ROT is: Each 1% acid malt by weight added to a grist will drop the mash pH by about 0 1 unit 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
- Acidulated malt--how much? - Homebrew Talk
I like the Baron's suggestion in another thread of using acidulated malt to lower the pH for brewing pilsners, siasons, tripels, etc, where the addition of mineral salts to lower pH might be less desirable Anyone know how much? Northern Brewer says to use it as 1 -10% of the grist, but no indication of how to quantify the pH effect
- Aciduated Malt (acid malt) recipes for a sour American ale?
One thing I might do if attempting to make a sour with acidulated malt is to initially add only enough to get the mash down to a pH of 5 2 Once the sacch rest is complete, add the remaining acidulated malt and mash for another 30-60 minutes before mashing out
- Acidulated Malt vs Lactic - Homebrew Talk
At least some acidulated malt is produced by natural fermentation utilizing LAB's that naturally occur on the grain From Weyermann's website: "Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria "
- Tips on using acidulated malt? - Homebrew Talk
I use acidulated malt frequently for pH adjustments, 50-100g is usualy enough I think it slowly releases its power, so I dough it in erlier than other grains If you add too much, you can get some tang in beer taste 150g in my Hefe weizen made it pretty sourish
- Acidulated Malt vs Other Additions - Homebrew Talk
Use acidulated malt, lactic acid, or phosphoric acid for lowering pH Use minerals and salts for flavor I have used both lactic acid and phosphoric acid I like the lactic acid Seems more predictable I use 2ml of 88% lactic acid for a 5 gallon batch But I have soft water 4ml for a 2 5 gal batch sounds like a lot Might have a flavor impact
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