Acidulated Malt - Weyermann

Weyermann® Grains Acidulated Malt

Made from the finest German quality brewing barley, this malt contains natural lactic acid derived from un-hopped beer wort. It is an important ingredient to adjust the mash and thereby the wort pH. It contributes to the opimization of the mash conversion.

Flavor:  Fruity-Acidic - Universally Applicable

Specialty malt for light and dark beer styles especially:

• Any light or dark beer style for pH optimization of the mash
• Sour Beers
• Pilsners
• Lagers
• Wheat Beers
• Alcohol-Reduced Beers

Recommended Usage Levels: 1% Sour Malt addition will reduce the mash pH by approximately 0.1%
Maximum Addition: 10% in sour beers
Enzyme Activity: increases enzyme activity by optimal mash pH
Color: 1.4 to 5.0 Lovibond
Moisture: 10%
Acid Rate: 40
pH: 3.3 to 4.5