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Lactic Acid vs. Acidulated Malt


read 1197 times • 19 replies • posted 12/19/2013 5:51:26 PM

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bitbucket 2159:63
How much Lactic Acid would you add to a mash to get the same result as half a pound of Acidulated Malt?
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joeneugs 3105:147
Go here: http://www.ezwatercalculator.com/

and download the spreadsheet. Iím assuming youíre trying to get to an ideal mash pH? It will give you options for adding your water profile, malt bill and then other things like gypsum, calcium chloride or epsom salts to get you in the right range. It also has a place for you to add acidualted malt and/or lactic acid.

Iím too lazy to reasearch how accurate it is, but it looks pretty well put together and has always helped me make pretty good lagers. Especially Bo Pils, which needs a pretty tight water profile.
12/19/2013 6:15:19 PM

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bitbucket 2159:63
Originally posted by joeneugs
Especially Bo Pils, which needs a pretty tight water profile.

Thatís what Iím thinking, and I have a recipe that calls for acidulated malt.
12/19/2013 7:05:23 PM

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joeneugs 3105:147
Yeah, you donít want to go too heavy on the acid malt or lactic acid. Are you using RO water? Are you doing a decoction? Typically the acidulated malt should be below 3% of the malt bill or you risk some sour flavors in the finished product (or so Iíve heard). I used acid malt in a Bo Pils a while back at about 2% of the malt bill and it didnít contribute any off flavors to my palate. It did pretty well in competition too.
12/19/2013 7:37:00 PM

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joeneugs 3105:147
Iíve heard that acidulated malt can actually contribute some positive flavors to the beer as long as itís used in moderation (below 3%). So I guess it would be preferable to lactic acid if you have the choice. Calcium will also lower the pH of the mash, albeit to a much lesser degree than lactic or acid malt. If youíre going with RO water, add enough calcium chloride to get you around 50 ppm of calcium (the spreadsheet will help you calculate this) and then add enough acid malt to get you somewhere in the 5.4-5.6 pH range in the mash. That should be enough even if youíre going will all Pilsner malt.
12/19/2013 7:52:51 PM

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Erlangernick 1:2
Dopey question: Is acid malt fermentable? I assume so, since my OG values havenít changed as a result of using 2 - 2.5% Weyermann Sauermalz in place of some Weizen.
12/19/2013 10:58:11 PM

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joeneugs 3105:147
Originally posted by Erlangernick
Dopey question: Is acid malt fermentable? I assume so, since my OG values havenít changed as a result of using 2 - 2.5% Weyermann Sauermalz in place of some Weizen.


Well, a quick google search showed a couple sources saying acidulated malt is just regular 2-row sprayed with lactic acid. So yes, itís fermentable.

I guess that means it doesnít really matter whether you use acidulated malt or lactic acid.
12/20/2013 8:19:24 AM

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joet 2121:89
Originally posted by joeneugs
Originally posted by Erlangernick
Dopey question: Is acid malt fermentable? I assume so, since my OG values havenít changed as a result of using 2 - 2.5% Weyermann Sauermalz in place of some Weizen.


Well, a quick google search showed a couple sources saying acidulated malt is just regular 2-row sprayed with lactic acid. So yes, itís fermentable.

I guess that means it doesnít really matter whether you use acidulated malt or lactic acid.



^^ true in all or most cases?
12/20/2013 8:35:37 AM

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CLevar 375:10
Originally posted by joet
Originally posted by joeneugs
Originally posted by Erlangernick
Dopey question: Is acid malt fermentable? I assume so, since my OG values havenít changed as a result of using 2 - 2.5% Weyermann Sauermalz in place of some Weizen.


Well, a quick google search showed a couple sources saying acidulated malt is just regular 2-row sprayed with lactic acid. So yes, itís fermentable.

I guess that means it doesnít really matter whether you use acidulated malt or lactic acid.



^^ true in all or most cases?


It depends. Too much acid malt in the mash with get your pH out of whack.
12/20/2013 8:36:28 AM

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joet 2121:89
no, i mean acidulated malt is always 2-row sprayed with lactic acid
12/20/2013 8:50:50 AM

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joeneugs 3105:147
Donít quote me on the spraying thing, but itís definitely just 2-row with lactic acid. Weyermann is the only maltster that I know of that produces acidulated.
12/20/2013 9:20:51 AM

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