Brewing With Acidulated Malt

The Brülosophy Podcast

Marshall Schott

Brew, Brewing, Science, Beer, Leisure, Hobbies

4.9 • 1.2K Ratings

🗓️ 6 April 2021

⏱️ 69 minutes

🔗️ Recording | iTunes | RSS

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Summary

Monitoring and adjusting mash pH is viewed by many as an important aspect to crafting the best beer. While modern brewers have a number of liquid acid options, a more traditional way to reduce pH involved the use of acidulated malt. In this episode, contributor Cade Jobe joins Marshall to discuss this unique ingredient as well as the results of an interesting xBmt on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Articles | Acidulated Malt vs. Phosphoric Acid xBmt

Transcript

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0:00.0	You've been hearing us talk about Imperial yeast for a while now, and that's because we absolutely love this stuff.
0:04.4	With 200 billion cells in each Pitchrite pouch, we rarely even need to make starters these days.
0:08.8	Unfortunately, not everybody has the access to Imperial yeast, those of us out here on the West Coast do,
0:13.5	because they're based out of Portland, Oregon. But things are about to change. Imperial yeast is
0:18.4	excited to announce the opening of their East Coast location, which is huge for those who want
0:22.5	the freshest yeast possible with the best pitch rates, but brew on the other side of the country.
0:26.8	They're going to start by offering their four most popular strains, A38 Juice, A07 Flagship,
0:31.7	L13 Global, and Geo3D are with a goal of providing their full lineup of yeast by mid-2021.
0:37.6	So start your planning now at imperial yeast.com.
0:40.4	When many of us were first introduced to brewing, especially after converting to all grade methods,
0:57.2	the focus always seemed to be most on things like yeast, pitch rate, and fermentation temperature control.
1:03.7	Pretty much any time questions came up about water, the response from experienced brewers was,
1:09.0	well, if it's good enough to drink, it's good enough to brew with. Thankfully,
1:12.8	it seems this mentality is shifted a bit with people understanding just how much a beer's character
1:17.8	is influenced by water chemistry, which in addition to mineral profiles includes pH.
1:22.8	This is the Bruloscopy podcast. I'm your host, Marshall Schott.
1:25.5	And joining me on this episode to talk about mashed pH, particularly as it pertains to the use of
1:30.0	acidulated malt, is contributor Cade Job. Yeah, this is going to be a fun episode. I hadn't had a
1:36.8	lot of personal experience with acidulated malt. I've brewed with it a couple times and then
1:41.5	did the experiment that we're going to talk about today. But this was cool. I haven't done a deep
1:46.4	dive into acidulated malt, so hopefully we get some good discussion going today. And it's just
1:53.3	another cool ingredient to play with for mashed pH. Yeah, the first mashed pH adjustment I ever
	...

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