Weyermann Acidulated Malt

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Used to drop mash pH; increases enzyme activity resulting in better extraction percentage. Can be used to drop pH before pitching lactic acid producing bacteria commonly used in th e production of sour styles. Small amounts of acidulated are required to drop mash pH and using too much can drop the pH out of range for efficient mash conversion. EBC: 2.5 - 12.0 oL: 1.4 - 5.0 Show more