The color alone makes me want to brew this! Looks and sounds awesome. I assume the acid malt is to drop your pH. I have such soft water that I am in the unusual position of having to UP my pH. I'll probably drop the acid malt and add more base malt. Thanks for sharing! This will probably be fantastic on our hot Georgia afternoons in late July!
The large amoint of acidulated malt was actually used to sour the mash by dropping the pH.
A small amount was used to drop initial pH, the rest was used at the end of the mash to drop thr pH to around 3.5. At the time I had no experience using bacteria to make a sour wort and was nervous so I thought I would try with the malt as noted at the bottom of the recipe.
In all the initial beer turned out well but having received good feedback some changes are in the mix for the next batch as follows.
Gypsum will be removed as it brought out too much hop presence detracting from the beer. A traditional sour wort process using lacto will be employed to get a true sourness(in the yeast and ferm forum I inquired sbout this and will follow that process). The rest will be about the same but perhaps bumping the salt up to 25 grams since the beer will be more sour.
When judged the comments advised it needed to be more sour and the bright hop presence needed to be toned down , hence the changes noted. If you brew this I'd love to hear how yours turns out!
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