So I'm using Kiln Amber Malt and Acidulated Malt for the first time - in a red IPA recipe. Anyone have experience with these or thoughts to share?
. . . Does BeerSmith calculate pH for a grain bill? Does it predict pH? I never even looked for that.
. . . . Acidulated malt is processed to add lactic acid to your mash / wort / beer. In small quantities (maybe 0.5 lb), it may not noticeably change the flavor of the beer. At higher quantities, it will lower the pH and add a tartness to the beer. It doesn’t have any other primary purpose than to lower pH and add lactic acid.
I recently started using acid malt, and I think does a good job. It does not take too much to over do it though. 5% is too much for what I'm making, and water supply here, for instance.
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