While acid malt can be used for ph adjustments in the mash, I was wondering if anyone has experience here using it for flavor.
I thought that some brewers use a little acid malt for a certain tartness, tangy, sourish character.
Is this true? Anyone here have any experience with that? If so, how much?
I asked the question elsewhere and came away with the impression that the use of acid malt was dangerous and could mess up the ph of the mash and it was NOT to be used for flavor contribution.
Always interesting to see what other groups of brewers have to say.
Thanks for your thoughts.