How much acid malt in a pils?

[CestrIan]

I'm planning on doing a bo pils at some point over the next month but I've never used acid malt before. I've got very soft water and I'm using about 5Kg Weyermanns bohemian pilsner malt.

Can anyone tell me how much acid malt I need to add to the grist?

[seymour]

According to Weyermann, the leading maltster of aciduated malt: Use up to 1-5% of the grain bill. 10% for sour beers.
I find about 6% in my Berliner Weiss recipe is delicious, but it would be far too much acidity/sourness for a pils.

[Wolfy]

I'm planning on doing a bo pils at some point over the next month but I've never used acid malt before. I've got very soft water and I'm using about 5Kg Weyermanns bohemian pilsner malt.

Can anyone tell me how much acid malt I need to add to the grist?

... no because it depends heavily on your water profile, however any decent brewing-water-calculator should let you work it out.

[zgoda]

I found using pure lactic acid easier and with more predictable results. We're not ruled by Rheinheitsgebot.

[mark4newman]

Hi

If using RO water, it's 3% (IE about 150gms) , Your very soft water equate to almost RO water. as to not make any difference

If you want to check , use something like EZ water spreadsheet.

[Wolfy]

I found using pure lactic acid easier and with more predictable results. We're not ruled by Rheinheitsgebot.

I do the same (in many beers) but it's not as 'traditional'.

[CestrIan]

How much lactic acid would you use for soft water with an alkalinity of about 20mg/L CaCO3.

[zgoda]

I don't know, I just measure mash pH with a strip after some 15 minutes. 4ml of 80% lactol drops pH by 0.1 in my case of 4kg grain.

See http://braukaiser.com/wiki/index.php?ti ... pH_control for explanation.

[CestrIan]

Great link zgoda! Thanks for the advice too!

[Rookie]

I wouldn't use any. If your water is soft you're good to go. The last pilsner I brewed was when I lived in a city with pretty soft water and it turned out great using pilsner malt and a bit of very light crystal.