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Has anybody done this? I'm looking to add a bit of a sour twang to a beer but dont have the ability to sour like Jimmy does for his Berliner Weiss.

The mad fermentationist mentions in a blog post performing you mash as per usual and then after conversion is done add the acidulated malt and continue mashing. This way you dont effect conversion with too low a ph. Basically the same as the above mentioned recipe but without the day holding temp around 110.

If anybody has done this how much malt and for how long produced anything noticeable?

mthibodeau wrote:Has anybody done this? I'm looking to add a bit of a sour twang to a beer but dont have the ability to sour like Jimmy does for his Berliner Weiss.

The mad fermentationist mentions in a blog post performing you mash as per usual and then after conversion is done add the acidulated malt and continue mashing. This way you dont effect conversion with too low a ph. Basically the same as the above mentioned recipe but without the day holding temp around 110.

If anybody has done this how much malt and for how long produced anything noticeable?

I believe this is similar to how Good Robot does their Gose - might be worth trying it to see if you like the result.

I used acid malt as 13% of the grist in a 100% brett beer I did because I had read that lowering the pH to 4.7 allows the Brett to produce ethyl lactate - one of the characteristically "funky" Brett flavours. The resulting beer was not noticeably sour.

I can loan you a temp controller...and maybe a brew belt if you wanted to do it the way Jimmy showed me how to do it...mash...put in a carboy...add half pound of unmilled 2row and half pound of acid malt. Jack heat up to 46c for about 26 to 28 hours...mine reached 3.33ph in that time. Strain the grains through a grain bag. Boil for 15min adding your hops...ferment with us05

jacinthebox wrote:I can loan you a temp controller...and maybe a brew belt if you wanted to do it the way Jimmy showed me how to do it...mash...put in a carboy...add half pound of unmilled 2row and half pound of acid malt. Jack heat up to 46c for about 26 to 28 hours...mine reached 3.33ph in that time. Strain the grains through a grain bag. Boil for 15min adding your hops...ferment with us05

Having sampled Justin's I can say that this method makes some really tasty beer.

jacinthebox wrote:I can loan you a temp controller...and maybe a brew belt if you wanted to do it the way Jimmy showed me how to do it...mash...put in a carboy...add half pound of unmilled 2row and half pound of acid malt. Jack heat up to 46c for about 26 to 28 hours...mine reached 3.33ph in that time. Strain the grains through a grain bag. Boil for 15min adding your hops...ferment with us05

I'm not planning to brew this until after Christmas, so hopefully I'll get one then. If not I'll take you up on your offer thanks.

So 0.5 lb for 24 hours, what about more for a shorter time? As Jimmy said this seems to be how a Gose is done. On the ph note, Jimmy's Berliner wisse is around 3.3, does anybody have any thing I can relate other ph levels to? Ie whats a ph of 4 like if you know.

http://byo.com/hops/item/2349-gose" onclick="window.open(this.href);return false;

This is the recipe I was planning on trying for making a gose using acidulated malt as the only sourness.

Haven't done it yet and won't be doing it until after christmas (where I am hoping to acquire a propane burner and a wort chiller so I can do 5/10 gallon all grain)

mthibodeau wrote:

jacinthebox wrote:I can loan you a temp controller...and maybe a brew belt if you wanted to do it the way Jimmy showed me how to do it...mash...put in a carboy...add half pound of unmilled 2row and half pound of acid malt. Jack heat up to 46c for about 26 to 28 hours...mine reached 3.33ph in that time. Strain the grains through a grain bag. Boil for 15min adding your hops...ferment with us05

I'm not planning to brew this until after Christmas, so hopefully I'll get one then. If not I'll take you up on your offer thanks.

So 0.5 lb for 24 hours, what about more for a shorter time? As Jimmy said this seems to be how a Gose is done. On the ph note, Jimmy's Berliner wisse is around 3.3, does anybody have any thing I can relate other ph levels to? Ie whats a ph of 4 like if you know.

This technique is how GR brews theirs, but most traditional breweries employ Lacto (either spontaneously or pitched) after the boil to achieve the desired acidity level.
https://en.wikipedia.org/wiki/Gose" onclick="window.open(this.href);return false;


http://www.sciencebuddies.org/science-f ... cale.shtml" onclick="window.open(this.href);return false;

thanks for the info. I'm going to go with the before boil method because I just want some tartness not really sour. I'm planning to make a lemon blueberry beer (its a great combo for deserts at least) so in addition to lemony flavour I wanted it to be a bit tart as well. Now I've just got to decide how to get the lemon flavour I want