Weyermann Acidulated Malt, 1 lb

Lowers Mash pH 0.9-2.3ºL

Weyermann Acidulated malt is a specialty malt that has been treated with soured wort to imbue it with lactic acid. It can be used in a recipe to create a sour acidic flavor in a wort or in small quantities it allows a brewer to lower pH while still falling within the Reinheitsgebot beer purity law.

Origin

Germany

Suggested Styles

Can be used in any recipe

Usage Rates

1% to reduce mas pH by approximately 0.1

Up to 5%

Up to 10% only in sour beers

Specs

Substitutes

Lactic or Phosphoric Acid

Weyermann Specialty Malting

Located in the heart of the beer-rich region of Franconia in Germany, Weyermann has been producing high quality brewing malts for over a century. Starting from one small drum under a tarp Weyermann has grown into a worldwide recognized leader in malting, including their CARA-series of specialty malts.