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 €
Specialty malt for light and dark beer styles for pH optimization of mash.
Fruity-acidic, universally applicable
Up to 10% in sour beers, 1% sour malt addition reduces the mash pH by approx. 0.1.
|Colour °EBC||2.0 Min||5.0 Max|