acidulated malt addition

[wort-h.o.g]

@denny

@denny

acid malt works and is just malt treated with lactic- i’ve used per weyermanns guidlines with RO water:

"Weyermann® Acidulated Malt is perfect to adjust the pH level in mash or wort. There is a simple formula to calculate the dosage of Acidulated Malt: You have to use 1% of Acidulated malt to reduce the pH by 0.1. (Example: 3% Acidulated malt reduce the pH leve in mash by 0.3).

The exact effect depends of course on the special conditions in the mash or wort (buffering capacity …) and on the composition of the brew water.

Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria. Therefore Acidulated Malt is also a wonderful possibility to produce beer styles with a typical “sourish” character like “Berliner Weisse”.

To reach the “sourish” character 8% of Acidulated malt are a perfect rate. In my recipe there are also recommendations for Fermentis Yeast strains for an authentic aroma and flavour profile"

What’s hard for me to understand is why you’d use it instead of just using lactic acid.  Same result, right?

Mainly because I don’t need googles or gloves with acidulated malt.

I don’t need them with lactic acid, either.

+1
I’d be more likely to use goggles when someone is squeezing their lemon into their ice tea and somehow always manages to shoot me in the eye…now that burns  8)

[skatz (Stevie)]

MSDS calls for PPE. The risk is likely small considering the amount we handle (1-2ml for me using a disposable pipette).