Acidulated Malt (Weyermann)
Produced from quality spring barley. Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavour.
Lovibond: 1.5 - 4.0˚L
Flavour: fruity and sour
Recommended Quantities: Each 1% lowers mash pH by 0.1.
Suitable for: Pils; Lager; Wheat Beer; alcohol-reduced Beer; all other beer types