WEYERMANN® ACIDULATED MALT

Made from the finest German quality brewing barley. Contains natural lactic acid derived from un-hopped beer wort. Important ingredient to adjust the mash- and thus wort pH. Contributes to the optimization of the mash conversion.

Sensory: fruity-acidic, universally applicable

• Specialty malt for light and dark beer styles for pH optimization of mash

• Sour Beers

Recommended addition: 1% sour malt addition reduces the mash pH by approx. 0.1. Maximum addition 10% in sour beers

Enzyme activity: increases enzyme activity by optimal mash pH

Use of Acidulated Malt can lower wort pH resulting in better mash efficiency, intensified fermentation, lighter color, improved flavor stability and enhanced flavor.

• EBC: 2-6

• Lovibond: 1.2-2.8

• Usage: to 5%

• Moisture: 6.0-7.0%

• Total Nitrogen: 10.0-11.0

• Extract% (dry basis):N/A

• Soluble Nitrogen Ratio: N/A