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Features

Acidulated malt can be used for mash pH adjustments. It may also be used to "cheat" at making a Berliner Weiss style sour beer.
pH: 3.4 to 3.6
Lovibond: 1.7 to 2.8
Rate: 1 - 5 % (10% for sour styles)

Reduction of wort-pH leads to:

  • a better mash efficiency
  • better fermentation
  • lighter color. Eg. Pilsner styles
  • improved flavor stability
  • well-rounded beer flavor