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 reduces the mash pH by approx. 0.1.Maximum addition 5%Maximum addition in sour beers 10% Enzyme activity: increases enzyme activity by optimal mash pH Color:2.0 – 5.0 EBC1.2 – 2.3 Lovibond
