Adnams Broadside

[Troutman47]

Gonna make Adnams Broadside this weekend, first time with Acid Malt, any hints and tips with this one?

[FatGaz]

Not done this one (yet) - how is the Guinness coming along?

[steve_flack]

Which version - draught or bottled? They're different. One is just pale malt with caramel colouring, the other is 2% chocolate malt with pale malt. One isn't late hopped, the other is.

[Troutman47]

Hi Gazzer, the Guinness is absolutely spot on, bottled it on Sunday and it's in the airing cupboard for a week, where it goes then I don't know at the moment!!

Hi Steve, my local has served Broadside on the pull and it's a bloody good pint and so is the bottled.

I'm following GW's recipe and was wondering if there was anything I should know about using Acid Malt, all I know about it is it lowers the Ph.

Cheers

[126mark]

I made broadside last year. It worked well in that it was a nice bitter, although I'm not convinced how close a match it was to the original. I just put the acid malt into the mash as normal.

Guinness is the only beer I've made repeatedly. The recipe in Graham Wheeler's book is very good. I've done it in bottles so far, but will be doing a keg version for winter.

[micmacmoc]

Is the acid malt the same as this stuf from malt miller?
http://www.themaltmiller.co.uk/index.ph ... ductId=112

I quite fancy a broadside, superb pint, but have'nt used acid malt either. Are there any other recipes that require it?

[Troutman47]

This is the Acid Malt I bought
http://www.the-home-brew-shop.co.uk/cgi ... 83#a100183

I've not seen it in any other recipe

I gotta say, I can't wait for the Guinness to condition, I sampled a small drop when bottling and I thought it was spot on!

[Beer O'Clock]

Acid malt is generally used in Lager/Pilsner brews to adjust pH, because of the Reinheitsgebot.
Under German Purty Laws adjunts, water treatment and stabilisers aren't allowed.

[seymour]

I include aciduated malt in brews like Berliner Weiss and certain Belgian farmhouse ales for lacto bacterial sourness. Maybe the recent heat-wave went to my head, but I think the "Lacto Gold" I just brewed is possibly the most delicious thing I've ever made.
But to be honest, I can't think why aciduated malt would be called for in an Adnams Broadside clone at all. I love that beer and haven't detected any sour notes. Anyone else know? Was Wheeler trying to simulate recylcing some sour mash, like old Guinness Foreign Extra Stout or something? Is Adnams known for brewing this way?

[Matt12398]

I read abit about acid malt and it was saying that using it can give some kind of burtonisation effect.

[Troutman47]

I'm a great lover of Adnams Broadside so made it following GW's recipe and it's the only beer I've made I don't like.

It has an underlying acidity about it and I just don't like it. Even SWMBO , who enjoys my beers doesn't like it either.

Won't make it again.

[Manx Guy]

Interesting...

I've used 100g Acid malt in several german style pale beers (to correct mash pH) and never noticed any sourness in any of the finished beers.
These were all delicate pale beers, so maybe its down to the amount used?

I have the book at home but not in front of me - how much acid malt does the receioe call for?

If you are worried I think you could probably leave it out as the beer (bottled version I've tried) doesnt seem to have any sourness to it(?)
Also you can adjust the mash pH in your normal way...

Cheers!

Guy

[Troutman47]

The grain bill is as follows:-

Pale malt 3850g
Acid malt 310g
Black malt 70g

I've never done any water treatment so haven't a clue how to adjust pH in the normal way.
Today was the first time I've used pH papers and that was only because I've done a 70ºC mash and wanted to make sure it hadn't gone over 6.0

[seymour]

I read abit about acid malt and it was saying that using it can give some kind of burtonisation effect.

Can anyone expand on this for me? I don't know much about the burtonisation effect, but I thought Burton water was high is sulfates or salts or something, right? I always thought that would slant the water to more basic, not acidic. Do I have that backwards?

I've often heard to make English ale correctly, it's a good idea to supplement some calcium carbonate to simulate the old-world limestone well-water and bring out the most color from caramelized malts. Is that incorrect?

[Manx Guy]

Hi!

The simple answer is Burton water is high in sulphates - particularly Calcium Sulphate (Gypsum) with more than the usual Magnesium sulphate also present.
Sulphates and particularly Gypsum (Calcium sulphate) lower mash pH which is required when few if any dark malts are present to ensure that the mash pH is in the right region. All that Calcium in the boil helps acheive a good break ensuring a star bright brew almost everytime, which in the 1800's was very hard to acheive even with long conditioning periods (and largely before refrigeration made Lager beers popular).

The use of water with a similar profile to Buton on Trent produced (and still does) bright clear hop forward beers that travel well, at a time when water chemistry was not understood.
Many beers that still use that water (including breweries from Derby (Brunswick) and Leicester -Everards) can have a very distictive sulphorous aroma called the 'Burton Snatch'.

Using calcium carbonate To emulate hard water from limestone springs) on the other hand can tip the balance to a more malt forward beer.
I'm not sure how this may or may not effect the colour though...

Although due to the more alkaline nature of hard water the acid from dark malts helps the mash chemistry work to acheive the right pH for an efficent mash.
According to many sources most Britsh breweries use the local tap water and treat according to the beer style they brew. Some use RO water then add what they need to.

Many regional breweries still use treat liqour to emulate the days when they used well water, and some still use their own spring water (Timothy Taylors for examlple) - their water is apparently very soft so they simply need to add Calcium in the salt they require to get the beer profile they want.

Hope that helps!

Guy