Difference between revisions of "Acidulated malt"

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(New malt variety page; still needs some additional information)
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[[category:Malt]]
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__FORCETOC__
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[[Category:Beer]]
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[[Category:Beer ingredients]]
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[[Category:Grain]]
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[[Category:Barley]]
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[[Category:Specialty malt]]
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[[Category:Special process grains]]
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{{maltSummary
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|potential=
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|color=3-6 EBC
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|max=10%
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|mash=Yes
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}}
  
{{GrainStub}}
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'''Acidulated malt''', also known as '''Sauermalz''' or '''Sour Malt''', is a type of malted barley which contains a small proportion (usually 1-2% by weight) of [[lactic acid]].
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==Brewing with acidulated malt==
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===General brewing information===
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Acidulated malt was traditionally used to adjust mash pH in cities with extremely alkaline water.  However, the [[lactic acid]] used also contributes its own distinctive flavor to the beer when used in significant amounts.  Over about 10% of the mash, it becomes more difficult to work with.
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===Beer styles===
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Acidulated malt can be used to add a slight sourness to [[sour beer styles]] such as [[Berliner Weisse]] or [[Kentucky Common]].
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==Commercial malt analyses==
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This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.
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===Maltster's Name===
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{{maltAnalysis
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|name=Acidulated malt
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|source=Weyermann
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|year=2006
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|description=Lowers mash, wort, and beer pH.  Contains 1-2% lactic acid.  Enhances enzymatic activity in mash and improves extract efficiency.  Lightens color in pale brews.  Enhances stability and extends shelf life of finished beer.  Promotes well-rounded, complex beer flavor.
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|base=German-grown two-row spring barley
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|color=
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|ebc=3-6 EBC
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|moisture=<7
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|ppg=
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|dbfg=
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|dbcg=
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|c/f=
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|hwe=
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|cwe=
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|other_extract=
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|diastatic=
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|aa=
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|ctime=
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|other_diastatic=
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|mealy=
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|half=
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|glass=
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|sp=
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|tp=10-12.5%
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|s/t=
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|size=
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|other=Acid rate 40-60%; pH 3.3-3.6
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}}

Revision as of 16:08, 21 November 2007

Extract Potential (P/P/G)
Color 3-6 EBC
Requires Mashing? Yes
Max in Batch 10%
 
Grain in the fields

Acidulated malt, also known as Sauermalz or Sour Malt, is a type of malted barley which contains a small proportion (usually 1-2% by weight) of lactic acid.

Brewing with acidulated malt

General brewing information

Acidulated malt was traditionally used to adjust mash pH in cities with extremely alkaline water. However, the lactic acid used also contributes its own distinctive flavor to the beer when used in significant amounts. Over about 10% of the mash, it becomes more difficult to work with.

Beer styles

Acidulated malt can be used to add a slight sourness to sour beer styles such as Berliner Weisse or Kentucky Common.

Commercial malt analyses

This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.

Maltster's Name

Template:MaltAnalysis

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