Do you suppose it’d help get the tartness out of a wheat beer, to add some pickling lime to the mash or kettle? Most of your typical wheat beers are light and wouldn’t seem to need adjustment upwards. I suppose I need to find out why the beer finishes at a pH so much lower than regular suds.
Seems this might have a bearing on my question.
http://www.engpapers.com/94456.htmlApparently wheat malt can have varying levels of the common tart organic acids. I suppose I could neutralize them a bit with some lime although I don’t know that this would change the perception of tartness a whole lot. I may try using a little more barley malt in wheats, I wonder what point a wheat beer is no longer a wheat beer though?
[quote=“tom sawyer”]Seems this might have a bearing on my question.
http://www.engpapers.com/94456.html[/quote]
Are you sure that is an actual peer-reviewed technical article? I don’t see that it was published in any form other than that website and the site seems a bit dubious. $78 for an article is a ridiculous price anyhow.
I’m not sure that wheat has any more acidity than a similarly kilned barley. On top of that, I find that having tartness is a good thing in a wheat beer (both German and American).
Lennie, its an interesting thought.
