I’m brewing Weyermann’s Rauchbier next week and the recipe is:
57% Munich II
10% Caramunich 60L
3% Carafe II 450L
3% Acid malt
The SRM is around 27.
Now I’ve used between 2-4oz of Acid malt in 5 gallon batches of light colored lagers and ales before with spectactular results, but why is it in the recipe?
Is it because the darkening malt is in such little quanity because of is potency, so the overall effect it would have to lower the mash ph not as effective?
I really hesitate to stray from this obvious rock star recipe, but I also like to know why this ingredient is in the recipes I brew.
Do y’all think the water they brew with has ph above 9-10, thus needing the acid malt?