Acidulated Malt - Weyermann

Weyermann® Grains Acidulated Malt Made from the finest German quality brewing barley, this malt contains natural lactic acid derived from un-hopped beer wort. It is an important ingredient to adjust the mash and thereby the wort pH. It contributes to the opimization of the mash conversion.Flavor:  Fruity-Acidic - Universally ApplicableSpecialty malt for light and dark beer styles especially: Any light or dark beer style for pH optimization of the mash Sour Beers Pilsners Lagers Wheat Beers Alcohol-Reduced Beers Recommended Usage Levels: 1% Sour Malt addition will reduce the mash pH by approximately 0.1%Maximum Addition: 10% in sour beersEnzyme Activity: increases enzyme activity by optimal mash pHColor: 1.4 to 5.0 LovibondMoisture: 10%Acid Rate: 40pH: 3.3 to 4.5