Yeah, it's mostly just a color malt. I can't see that you would add so much that it would matter one way or the other.
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I thought that the actual addition of any type of acid to a German lager was against the reinheitsghebot? I thought that is why they used acid malt???
Do pragmatist beatniks follow the R-hgbot? Other than the hocus pocus, lactic acid should be the same.
If that's what Bru'n water tells you to do, it's probably correct. Double-check for operator error on the spreadsheet, but it's always within +/-0.1 pH when I check with my meter.
Yeah, that's what it says. I'm not as concerned about the pH as the taste threshold. Is that enough to taste in a 5.5 gal. batch if that's what I need to hit my pH?
No, you won't taste sourness from that amount of Lactic acid. If anything, it adds to the "german flavor".
Anywhere from 2 to 3% acid malt is common in German light lagers. If you download Kai's water calculator spreadsheet, there is an option to enter either ml of lactic acid or % grist as acid malt. I'm pretty sure what you're using is within this range.