In your original recipe you say to conduct the mash then add the acid malt and conduct another mash for 30 minutes. Are you draining out the first mash water before adding the acid malt? What temp should you maintain with the acid malt?no, the first mash was done traditiinally and held, the acid malt was added after the 60 minutes to drop the pH in a means to sour and held, then drained and sparged.
The original recipe produced a good beer but not sour enough, the concern being that more acid malt would have produced a acid type off flavor above a tolersble threshold.
The next iteration im planning in the next week or two will be soured according to the second recipe/lacto process I updated
Sent from my SM-T310 using Tapatalk