Weyermann® Acidulated Malt

Important ingredient to adjust the mash- and thus wort pH.
Contains natural lactic acid derived from un-hopped beer wort.
Contributes to the optimization of the mash conversion.

  • Specialty malt for light and dark beer styles for pH optimization of mash
  • Sour Beers

Sensory: fruity-acidic, universally applicable

5.77 € – 65.78 €

Clear
Beer Styles
Specialty malt for light and dark beer styles for pH optimization of mash.
Sensory
Fruity-acidic, universally applicable
Usage
Up to 10% in sour beers, 1% sour malt addition reduces the mash pH by approx. 0.1.
Moisture content 0 8.0
Lovibond 1.2 2.3
Colour °EBC 2.0 Min 5.0 Max

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