[JohnnyC]

couple interesting reads if you feel like it.

http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=10&ved=0CGwQFjAJ&url=http%3A%2F%2Fwww.weyermann.de%2Fdownloads%2Fpdf%2FWeyermann_TKW_Mash-pH_2010.pdf&ei=Hvb1VK3yCobRgwT2uoGYAg&usg=AFQjCNG47qXfX0M8n7fJyGMcN6UfrgAUyQ&sig2=xG8eQ14kjAYrsn3hgQ9D7Q&bvm=bv.87269000,d.eXY

http://www.braukaiser.com/wiki/index.php?title=How_pH_affects_brewing

Interesting slide show. I keep my acidulated malt to 2%. Anyone have experience using up to the 10% they (Weyermann)reference? I worry about the sourness showing up in my IPA's by increasing from 2%. To get my last IPA's mash down to 5.3 I would have to increase the acidulated malt to 6 oz or almost 3%.

[morticaixavier]

couple interesting reads if you feel like it.

http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=10&ved=0CGwQFjAJ&url=http%3A%2F%2Fwww.weyermann.de%2Fdownloads%2Fpdf%2FWeyermann_TKW_Mash-pH_2010.pdf&ei=Hvb1VK3yCobRgwT2uoGYAg&usg=AFQjCNG47qXfX0M8n7fJyGMcN6UfrgAUyQ&sig2=xG8eQ14kjAYrsn3hgQ9D7Q&bvm=bv.87269000,d.eXY

http://www.braukaiser.com/wiki/index.php?title=How_pH_affects_brewing

Interesting slide show. I keep my acidulated malt to 2%. Anyone have experience using up to the 10% they (Weyermann)reference? I worry about the sourness showing up in my IPA's by increasing from 2%. To get my last IPA's mash down to 5.3 I would have to increase the acidulated malt to 6 oz or almost 3%.

can't speak to acid malt but I use lactic acid to adjust pH and I have not noticed any flavor impact from it. Given that acid malt is just malt sprayed with lactic acid I can't imagine it would be different. alternately you could just use lactic acid and skip the acid malt all together.

[YooperBrew]

couple interesting reads if you feel like it.

http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=10&ved=0CGwQFjAJ&url=http%3A%2F%2Fwww.weyermann.de%2Fdownloads%2Fpdf%2FWeyermann_TKW_Mash-pH_2010.pdf&ei=Hvb1VK3yCobRgwT2uoGYAg&usg=AFQjCNG47qXfX0M8n7fJyGMcN6UfrgAUyQ&sig2=xG8eQ14kjAYrsn3hgQ9D7Q&bvm=bv.87269000,d.eXY

http://www.braukaiser.com/wiki/index.php?title=How_pH_affects_brewing

Interesting slide show. I keep my acidulated malt to 2%. Anyone have experience using up to the 10% they (Weyermann)reference? I worry about the sourness showing up in my IPA's by increasing from 2%. To get my last IPA's mash down to 5.3 I would have to increase the acidulated malt to 6 oz or almost 3%.

I've used up to 3% with no noticeable flavor impact, but never more than that.  I like using acid malt for some lighter beers instead of lactic acid, as it gives a certain depth or complexity to the flavor that I can pick up.  It's not tart, it's just a bit 'deeper' if that makes sense. 

For  most IPAs and APAs that I brew most often, I use phosphoric acid for pH adjustment as you can use more without impacting the flavor negatively.

[HoosierBrew]

alternately you could just use lactic acid and skip the acid malt all together.

+1.  Lactic is reliably 88% (at least what you get in LHBS). I always wonder how reliable that acidity is across different maltsters. Lots of ways to make beer, though.

[erockrph]

alternately you could just use lactic acid and skip the acid malt all together.

+1.  Lactic is reliably 88% (at least what you get in LHBS). I always wonder how reliable that acidity is across different maltsters. Lots of ways to make beer, though.

Bingo. You can certainly make excellent beer using acidulated malt, but I prefer the level of control I get from using lactic acid of a known concentration.

[Wort-H.O.G.]

alternately you could just use lactic acid and skip the acid malt all together.

+1.  Lactic is reliably 88% (at least what you get in LHBS). I always wonder how reliable that acidity is across different maltsters. Lots of ways to make beer, though.

I have a bag of acidulated malt and haven't used it because of this ^^^^^

Lactic is pretty reliable and consistent.


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[hopfenundmalz]

For light colored beers that should have a crisp finish, a mash pH in the 5.2-5.3 range is what I shoot for.

Recently tasted a Helles that was mashed at 5.55, using Martins modified Munich water profile. That rich malty flavor that I always was missing in my Helles is now there!