The next brew I am planning is a wheat beer and the recipe suggests using 2oz acid malt for a 5 gallon batch. I was initially planning to ignore this, but as I have some citric acid I am planning to add some of this instead. I have not yet found a comparison of the two, any ideas on how much citric acid should be added? I am guessing about 0.5 oz, but that has no scientific basis at all.
Cheers
Acidulated malt substitute
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Befuddler
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Re: Acidulated malt substitute
Just leave it out. 2oz would only be about 1% of the grain bill, at that level you wouldn't get any sour character from it anyway. It was probably just included in the recipe to adjust the mash ph slightly for a particular brewer's water.
"There are no strong beers, only weak men"