Lactic Acid vs. Acidulated Malt

How much Lactic Acid would you add to a mash to get the same result as half a pound of Acidulated Malt?

Go here: http://www.ezwatercalculator.com/

and download the spreadsheet. I’m assuming you’re 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.

I’m 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.

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

Yeah, you don’t 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 I’ve heard). I used acid malt in a Bo Pils a while back at about 2% of the malt bill and it didn’t contribute any off flavors to my palate. It did pretty well in competition too.

I’ve heard that acidulated malt can actually contribute some positive flavors to the beer as long as it’s 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 you’re 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 you’re going will all Pilsner malt.

Dopey question: Is acid malt fermentable? I assume so, since my OG values haven’t changed as a result of using 2 - 2.5% Weyermann Sauermalz in place of some Weizen.

Originally posted by Erlangernick
Dopey question: Is acid malt fermentable? I assume so, since my OG values haven’t changed as a result of using 2 - 2.5% Weyermann Sauermalz in place of some Weizen.

Originally posted by joeneugs

Originally posted by Erlangernick
Dopey question: Is acid malt fermentable? I assume so, since my OG values haven’t 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, it’s fermentable.

I guess that means it doesn’t really matter whether you use acidulated malt or lactic acid.

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 haven’t 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, it’s fermentable.

I guess that means it doesn’t really matter whether you use acidulated malt or lactic acid.

^^ true in all or most cases?

no, i mean acidulated malt is always 2-row sprayed with lactic acid

Don’t quote me on the spraying thing, but it’s definitely just 2-row with lactic acid. Weyermann is the only maltster that I know of that produces acidulated.