Weyermann® Acidulated Malt

Pale malt that has been specially processed. Malt husk contains lactic acid bacteria naturally and in acidulated malt the flavour is dominated by a fruity acidity.

Use for lowering the mash pH to optimum levels for enzymatic activity. Can give increased extract efficiency, improved flavour stability and a paler beer colour. Calculate a pH reduction of 0.1 per weight percent of acidulated malt that is included in the malt bill.

Use up to 10 % of total grain bill. Originally created to allow for pH-adjustment without breaking the German Reinheitsgebot, but sometimes experimented with for the creation of various sour ales.

Grain type: barley
Colour: 3 – 6 °EBC (1,7 – 3 °Lovibond)
Produced by: Weyermann®