Acidulated malt is 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.
- Usage: Specialty malt for light and dark beer styles for pH optimization of mash. 1% sour malt addition reduces the mash pH by approx. 0.1. Maximum addition 10% in sour beers.
- Color: 1.2 - 2.3 Lovibond
- Enzyme activity: increases enzyme activity by optimal mash pH
- Flavor: fruity-acidic, universally applicable.