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JFB

Landlord.
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Looking at a recipe for this in radical brewing.

The recipe is 2.5k 73% rauchmalt and 900g 27% sour malt for 19L.
Now everything I've read about sour malt says 8% is about right.
Is this a recipe for disaster??
Maybe just try a 5L batch??
 
It's usually brewed with lactobacillus. I assume the higher percentage of acid malt reduces the ph to a level which is discernibly sour, without the need for souring bacteria.
 
It's usually brewed with lactobacillus. I assume the higher percentage of acid malt reduces the ph to a level which is discernibly sour, without the need for souring bacteria.

Yes that's the idea. Berliner weisse recipes using sour malt only call for 8% so 27% does sound extreme!
I'm brewing a Scottish sparkling ale with 7% sour malt soonish so that could be a good indicator.
 

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