Acidulated (Sour) Malt: Weyermann / 1 lb.

Item Number: GN221
$2.55
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Description

Product Description

[GN221] Acidulated malt was traditionally used to adjust mash pH in cities with extremely alkaline water. However, the lactic acid used also contributes its own distinctive flavor to the beer when used in significant amounts. Over about 10% of the mash, it becomes more difficult to work with. Using Acidulated malt will result in a better working mash with well-rounded beer flavors. Weyermann Malting produces an Acidulated malt designed to adjust the pH level in mash or wort. Weyermann recommends using the following formula to calculate the dosage of Acidulated malt: use 1% of Acidulated malt to reduce the pH by 0.1. (Example: 3% Acidulated malt reduce the pH in mash by 0.3). However, this is an estimate as the exact effect depends on the special conditions in the mash or wort (buffering capacity) and on the composition of the brew water. Weyermann produces their Acidulated malt by using lactic acid, which is generated by natural occurring lactic bacteria on the grain. This allows Acidulated malt to be used to produce beer styles with a typical sour character like a Berliner Weisse.
 
  • Grain Type: Base Malt
  • Approximate Lovibond: 1.7 - 2.8
  • EBC 3.0 - 6.0
  • Usage Rate up to 5%
  • Origin: German

 

Special Savings: Buy 10 or more bags of malt - any type, any brand - and save 10% on them.

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