Acidulated Malt
Lactic-soured malt for mash pH adjustment.
Description
Pilsner malt soured with lactobacillus. Use 1–3% to lower mash pH cleanly without water-chemistry adjustments. Up to 5% adds noticeable tartness for kettle-sour Berliner Weisses or Goses without a separate sour mash.
Spec sheet
| Category | specialty |
|---|---|
| Lovibond | 2°L |
| SRM contribution | 2 |
| PPG | 30 |
| Max % | 5% |
| Flavor | lactic, tart, clean |