tag:blogger.com,1999:blog-1016768543865919158.post8953257991634947171..comments2022-03-26T19:46:03.611-05:00Comments on Dank Brewing: Ithaca Brute Clone and first Open fermentationDank brewerhttp://www.blogger.com/profile/08779478546239203006noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1016768543865919158.post-86616674697791867432012-02-08T22:33:26.394-06:002012-02-08T22:33:26.394-06:00Very interesting with the 13% and the 12% corn. ...Very interesting with the 13% and the 12% corn. I'm wondering how mine will turn out now with 23% acid malt. We'll find out in 6 months to a year!Dank brewerhttps://www.blogger.com/profile/08779478546239203006noreply@blogger.comtag:blogger.com,1999:blog-1016768543865919158.post-33882517354153682742012-02-07T19:38:59.058-06:002012-02-07T19:38:59.058-06:00Here's a link to the podcast with Ithaca - htt...Here's a link to the podcast with Ithaca - http://thebrewingnetwork.com/shows/669Jim Lemirehttps://www.blogger.com/profile/14000051293978203511noreply@blogger.comtag:blogger.com,1999:blog-1016768543865919158.post-19559831028069677032012-02-07T08:32:47.788-06:002012-02-07T08:32:47.788-06:00Whoa...13%...that's interesting. I had an extr...Whoa...13%...that's interesting. I had an extra lb of acid malt at my house that I throw in at the last minute. Hopefully it gets me to where I want to be!<br /><br />I have 4 lbs of cranberries that I'd planned on putting into my Lambic eventually, but, I guess if 23% doesn't get it where I want I can always add those. I'd say that's a better option then adding Lactic Acid straight into the beer.dank brewerhttps://www.blogger.com/profile/00012119743727073280noreply@blogger.comtag:blogger.com,1999:blog-1016768543865919158.post-50053655433787155742012-02-06T21:15:19.509-06:002012-02-06T21:15:19.509-06:00The former head brewer at Ithaca, Jeff O'Neill...The former head brewer at Ithaca, Jeff O'Neill, mentioned on the Brewing Network that Brute uses 13-14% acidulated malt. I tried my hand at something like this, but added local cranberries (my Vaccinium beer on my blog). I found that 13% did not provide enough souring, even with the cranberries. Not sure if the the malt I got was less sour than the malt used by Ithaca or if water chemistry comes into play or if my recollection of Brute was off. I'll be curious to see how your 23% works out. Good luck!Jim Lemirehttps://www.blogger.com/profile/14000051293978203511noreply@blogger.com