Weyermann Acidulated Malt is produced from quality spring barley. It contains 1% - 2% lactic acid and lowers mash, wort, and beer pH. It can enhance enzymatic activity in the mash and improve extract efficiency
Recommended usage amount: Each 1% (of your grain bill) lowers mash pH by 0.1.
||% of grain bill
As the acidulated malt is 2% of the grain bill it should lower the mash pH by 0.2.
- Any beer where mash pH reduction is needed
|Typical Usage Rates
- 1% - 5%
- up to 10% for sour styles