Acidulated Malt Weyermann

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Weyermann Acidulated Malt contains naturally derived lactic acid and is used to adjust mash and wort pH. Correct mash pH can improve conversion, fermentation performance, flavour s tability, and finished-beer character.As a practical guideline, adding about 1% of the grist can reduce mash pH by approximately 0.1, although water chemistry and the rest of the grain bill will affect the result. Origin: Germany Colour: 1.2–2.3 °L (2–5 EBC) Typical maximum usage: 5% of the grist Sour beer usage: up to 10% of the grist Show more