Everything You Need to Know about Acidulated Malt (acid Malt) - Home Brew Basics

[@jerrysweems]

This is the most accurate information on acidulated malt I've ever seen in a video. There is so little out there on acid malt. Love it.

[@GenusBrewing]

Thanks! It's one of our favorite malts to use :)

[@SteveSmith-ot1si]

Very helpful in gaining a better understanding of, as you suggest, a multi-faceted and complex topic. Thanks guys!!!

[@GenusBrewing]

Cheers!

[@twt_figgy]

Awesome video. Will be going over your previous grain videos because I was looking for a video series just like this. Thank you gentlemen!

[@GenusBrewing]

We're shooting another one today! Thanks for watching :)

[@twt_figgy]

@@GenusBrewing Have you gents done something on recipe formulation? Think that would be huge help to homebrewers like me that are looking to create a recipe from scratch and not just take an existing one and change 1 or 2 things around.

[@GenusBrewing]

We've talked about it a bit in videos - but haven't really broken it down in a full video yet. That's one we can prolly put together in the next month or so!

[@slaprakshas]

Yours is the best brewing channel out there.. I have been following you guys for quite a while.. I thought I'd show some respect now

[@GenusBrewing]

I appreciate it! We put a lot into trying to give quality info without taking ourselves too seriously :)

[@mingueyox]

Great video content 👍, what about the link to the calculator?

[@johnsprague4529]

Thanks for covering acid malt. You have given us a lot to think about.

[@GenusBrewing]

Cheers!

[@petercatto9795]

G'day guys Peter Camden Australia I love watching you blokes use a brilliant

[@moggyx1980]

Was born in Camden, the blokes are awesome

[@GenusBrewing]

Cheers!

[@smallbatchbrewingco5675]

Some really great info guys , keep them coming

[@GenusBrewing]

Cheers!

[@dmcaspe]

Can you covert your 8-12 ounces per 5 gallon batch to a percentage of the grain bill?

[@JimmyJusa]

Acid malt vs lactic acid vs phosphoric acid for regular beer styles, which is "best" or do they all have their own uses? I've heard of citric acid being used in the past but it's not used any longer, is there any place for it in beer such as fruited sour beers?

[@twt_figgy]

I mostly used Lactic Acid 88%. I was using Phosphoric Acid for a while but being that you can only get 10% strength for non-commerical use, I'd find myself using 60-70 mL per 5 gallon batch. My water in Albuquerque, NM is very hard and is high alkaline. So went back to using 5-9 mL of Lactic. I've heard that it may leave a "tangy" taste in the finished beer but I have never come across that.

[@JimmyJusa]

@@twt_figgy I use lactic 88% as well, partially because of the reason you mentioned over phosphoric, and without using acid malt it's hard to justify the cost difference when lactic acid seems to work.

[@GenusBrewing]

My useage generally depends on what I want from the acids - if you need heavy pH adjustment without reaching flavor thresholds I like to blend acids (lactic and phosphoric). As for citric acid it is a weaker acid and has low flavor threshold - so you can taste it in your beer pretty easily. It can be used to supplement flavors, but can also be overdone very easily which is why it is a bad choice for mash pH balance. For me if I want flavor I generally start with acid malt, but have added ascorbic and citric for complimentary acid flavor in sour or sour-adjacent beers. If I don't want flavor I usually still start with some acid malt because it is easy to use, and I'll adjust with lactic and/or phosphoric acids to balance my pH if need be.

[@ejcandrin]

Generally speaking, phosphoric acid leaves your beer tasting its best per blinded tests: -brulosophy.com/2016/05/09/water-chemistry-pt-4-phosphoric-vs-lactic-acid-for-mash-ph-adjustment-exbeeriment-results/ -brulosophy.com/2018/04/23/water-chemistry-pt-12-phosphoric-acid-vs-acidulated-malt-for-mash-ph-adjustment-exbeeriment-results/ -brulosophy.com/2019/02/28/water-chemistry-lactic-acid-vs-phosphoric-acid-for-mash-ph-adjustment-the-bru-club-xbmt-series/

[@brianbarker2670]

Thank you for another great video on your malt series. I've been using acidulated malt lately to adjust the mash ph close to the magic 5.2 (per BeerSmith calculation). It seems to improve the taste - according to my taste anyway.

[@GenusBrewing]

We use it in over half the beers we make!

[@jonathanelliott8423]

Just threw 2lbs into a 6.5 gallon batch making a brut! Can't wait to see how this turns out!

[@GenusBrewing]

Let us know!

[@jonathanelliott8423]

@@GenusBrewing man it turned out delicious. I made a french 75 cocktail brüt. Nothing but good reviews from my bottle shop

[@johnnysworldandfriends5116]

I am making a Hefeweizen soon and I Brew with R/O water and add salts to get the PH I want using Brewers friend new mash calculator. My question is because of the low level of Chl and Sulfates being under 50ppm for my desired water profile I would have to lower the PH using some sort of acid and I don't have a PH meter. I was thinking of adding just 3-4 Once of Acidulated malt to get around 5.4 Mash PH. using this Malt will it linger around in my kettle or fermenter? I keep hearing bacteria in discussions and sounds like a dirty word for a Hefe. thanks for the input anyone? I am trying to keep a low PPM water profile and wondering if this is a good use for acidulated malts in low amounts?

[@atouchofa.d.d.5852]

My Dudes. We have to hit the treadmill. No more grain couches!

[@GenusBrewing]

Logan really could stand to lose some lbs

[@aasiaasi]

It would be a kind thing to give grain amounts in percentage rather than in imperial units.

[@GenusBrewing]

I agree we should cater to metric units! Percentages can be dicey though, especially with acid malt since much of how it works has to do with total water volume, and not so much total grain, so it's a weird balance of grist percentage and actual amount of grain. for the useages we mentioned in this video: (for 5 gallon batches) pH adjust with neutral water and light grain - 4-6oz = about .11-.17kg Flavor threshold - 8-12oz (usually closer to the 12) = about .23-.34kg Pre-acidification for Sour (and/or sour pitch for enoculation) 1.5-2.5# (I mash with .5 and pitch 2# for enoculation and acidification) = about .68-1.14kg We'll try to remember to use metric units in future videos!

[@bradliano1]

@@GenusBrewing I'd like to second this. I know you guys in the US (and old people in the UK) use imperial units but everyone else uses metric and it's a pain to keep converting everything.

Very nice :D I will be looking at the sour video :)

[@GenusBrewing]

Cheers!

[@jeffdavis]

Thanks for lesson

[@GenusBrewing]

You're welcome!

[@SyBernot]

That grain couch looks amazing now! Is that secondary or is it finished?

[@GenusBrewing]

We still gotta wait for it to drop out a bit but it's nearly done. I might add clarifier to the couch before the next vid.

[@atebbe1]

Since you can't take a stable pH reading for the first 10-15 minutes, how do you predict the mash pH so you can determine your acid addition? Do you use Brun water or BeerSmith? Any tips here?

[@GenusBrewing]

Any acidification we use is built into the recipe and we tend not to mess with anything after the intial mash in. Ultimately learning your water profile is the best place to start. Calculators are a great resource but don't be afraid to play around with more or less acidification than they recommend. You might just stumble across a winning combination that doesn't make sense on paper but produces amazing beer on your specific system.

[@morris1891]

Nice video guys, suggestion please use percentages for malt quantities, some of us don’t use imperial units

[@GenusBrewing]

I agree we should cater to metric units! Percentages can be dicey though, especially with acid malt since much of how it works has to do with total water volume, and not so much total grain, so it's a weird balance of grist percentage and actual amount of grain. for the useages we mentioned in this video: (for 5 gallon batches) pH adjust with neutral water and light grain - 4-6oz = about .11-.17kg Flavor threshold - 8-12oz (usually closer to the 12) = about .23-.34kg Pre-acidification for Sour (and/or sour pitch for enoculation) 1.5-2.5# (I mash with .5 and pitch 2# for enoculation and acidification) = about .68-1.14kg We'll try to remember to use metric units in future videos!

[@johnthomasdesign]

so - brewhouse gave me 8 pounds of acid malt when I ordered 8 ounces. I have 6 pounds 2row and 6 pounds of the acid malt left. Despite most all sources saying dont brew it I'm going for it. Wish me luck.

[@gunwingeagle1096]

I would love to know how this went if you're still around.

[@johnthomasdesign]

@@gunwingeagle1096 Came out great! I did add a quarter cup baking soda to the water when I mashed in to raise the ph.

[@chris42119]

What is the second beer Peter is drinking?

[@GenusBrewing]

The purple one? It's an elderberry sour we called "smelt of sambucas"

[@Kberrysal]

When i make beer at home i use ro water or Distilled water can i get away with just using 5.2 ph stabilizer in my mash

[@GenusBrewing]

We are looking into getting some RO systems to test out. Our local water is pretty awesome but it would be great to start with a blank slate from time to time.

[@Kberrysal]

@@GenusBrewing have you ever used 5.2 ph stabilizer or could you do a testing with it

[@slaprakshas]

2 constant haters in every video? who are these 2 people? Selfish competitors? I dont know... This stuff is mind boggling

[@GenusBrewing]

It's always in the first couple upload days too! I just like to pretend it's someone who doesn't know how you use KZbin very well and hits them by accident.

[@chrisbrinzo]

Gambrinus honey malt is secretly lacto malt, such a terrible name for it.

[@joshbent653]

Im kindo of annoyed vy you holding the coffee cup like some ass hat in a coffee shop lol