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acid malt

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

Maltster: Weyermann

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