I am a new AHA member (been all-graining it for 4 years) and the first thing I found was this forum. I found an interesting recipe for a saison that calls for 3% acidulated malt. I have heard of doing a sour mash the night before to replace the A malt. Has anyone done this? How much grain would you use and at what temps? Any advice would be greatly appreciated.
3% acidulated malt won’t give you sourness. I expect it was in the recipe for pH adjustment. You could use 88% lactic acid instead. 100g acidulated malt equal about 2.8 ml 88% lactic acid.
But I don’t know about the conversion to a sour mash.
Kai