Acidulated Malt - Weyermann

Acidulated Malt – Weyermann

The brewer's precision tool for pH control. Weyermann Acidulated Malt is produced from certified organic German spring barley and contains 1–2% lactic acid — enough to meaningfully lower mash, wort, and beer pH without the need for brewing salts or acid additions.

Beyond pH management, it enhances enzymatic activity in the mash, improves extract efficiency, lightens colour in pale brews, and adds a subtle fruity, sour complexity that works beautifully in pilsners, lagers, and sour styles.

Technical details

• Colour: 3.0–4.0 EBC
• Flavour: Fruity, sour
• Usage: 1% lowers mash pH by approximately 0.1; typically 1–5% of grain bill
• Best for: Pilsner, Lager, Sour Beer, Pale Ales
• Certified organic

Brewer's notes

A little goes a long way — use a brewing calculator to dial in your target pH before adding. Exceeding 10% can result in an overly tart finish. Ideal for brewers who want to avoid liquid acid additions.