Hmm... that's some nasty Heineken style water, then. I've never heard of anyone having to add acid to their stout. But I suppose there's a first time for everything.
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I think it looks really good. I wouldn't think you'd need the acid malt though, as the dark malts acidify the mash already.
EDIT - You'll actually need to raise pH most likely with this beer. I like baking soda (via Brunwater) to do that.
This may sound cynical, but I think brewers sometimes think their beer tastes a certain way because of something they've read, even if that character isn't really there. The same way I think judges often misperceive certain flavors/aroma for off-flavors because it's unfamiliar to them (e.g., unique Pils malt character for DMS, UK Caramelt malt for diacetyl, etc). I could be wrong. Or just a dick
I'll confess... I haven't mashed a lot of beers less than 147 F. Most typically I mash at 148-150 F. Almost every beer, in fact. It just surprises the hell out of me that just a few degrees could make so much difference. I don't believe it. I just don't.
To paraphrase Sherlock Holmes, when you've ruled out everything else, you;re left with the impossible. There is really no other rational explanation that I can see.