Le 1.5 ml d’acide était pour le 32 litres d’eau. Ca permit de descendre le pH de l’eau à 6.6
Mash 60min 67c
pH 5.5
O.G. : 1.045
F.G : 1.009 (4.7%)
Levure :
1 sachet de 34/70 et la Bavarian Lager récupérer de ma batch précédente (Munich Dunkel). J’avais peur qu’un sachet de levure ca ne serait pas assez.
Fermentation :
Semaine 1 : 12c
Semaine 2 : 13 à 20 (1c par jour)
Semaine 3 : 20c
I calculate 4.7% ABV based on the OG and FG you list in the recipe - am I missing something?
Ok I figured out how to import the XML file to Beersmith and I see now that you got higher than expected efficiency for that batch and ended up with an OG of 1.051.
I’ve had good results using 3% acidulated malt in light colored beers.
As a matter of fact, I practically never use lactic acid anymore… I add my minerals and then the acidulated is enough to bring the pH down to the sweet spot.
I got inspired after reading a forum post from AJ deLange about a simple water priming formula. Here is the link:
I use acidulated malt in every single beer I brew. That’s mostly because of the water from my well, but it also “brightens” up any light coloured beer.
I have some Saaz and Mt Hood as well that might fit the bill. I chose Willamette since it has a similar spicy/herbal aroma profile, even if it’s not German.