Acidulated Malt (Weyermann)
Acidulated Malt produced from quality German spring barley from certified organic cultivation, helps lowers mash, wort, and beer pH.
Enhances enzymatic activity in mash and improves extract efficiency.
Promotes a well-rounded, complex beer flavour and lightens colour in pale brews.
Enhances stability and extends shelf life of finished beer, contains 1-2% lactic acid.
Colour EBC: 3.0-4.0 | Tasting: Fruity, Sour | Usage: 1% lowers mash pH by 0.1
Beer Styles: Pilsners, Sours, Lagers
Specialty Malts are typically used in smaller quantities as they tend to have a dramatic impact on the flavour, mouthfeel, and colour of the beer.
Malts available in bags of 500g, 3kg & 25kg subject to current stock levels.
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