Acidulated Malt – Weyermann®

With a pH of 3.4 – 3.6, Weyermann® Acidulated Malt is great for reducing wort pH for a better mash working, intensified fermentation, a lighter Pilsner color, improved flavor stability, and a “well-rounded” beer flavor. Typically used at 1 – 5 % of grist (up to 10 % for sour styles).

• Pilsner • Light Beer • “Schankbier” • Wheat Beer • Ales