Acidulated Malt - Weyermann
Color °L: 1.2 - 2.3
Extraction maximale : ND
Total protein: ND
Recommended use: Up to 10% (sour beer)
Weyermann Acidulated Malt is a pale specialty malt with an acidic pH. Its use in small quantities makes it possible to correct the acidity of the must in order to reduce the pH. Lower pH results in better extraction, more intense fermentation, paler color, improved flavor and more stability.
Adding 1% sour malt to a recipe usually lowers the pH by about 0.1