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Weyermann Acidulated Malt

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.

Recipe example:

Grain  Quantity  % of grain bill
Weyermann Pilsner 4.9kg 98%
Weyermann Acidulated 0.1kg 2%

 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
  • 2.5 - 12
  • 1.5 - 5-1