Made from the finest German quality brewing barley. Contains natural lactic acid derived from un-hopped beer wort. Important ingredient to adjust the mash- and thus wort pH. Contributes to the optimization of the mash conversion.
Details
- Color: .9 - 2.3 °L
- Moisture Percentage: 6-7%
- Max Grain Usage: 10%
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Characteristics/Applications: Acidulated malt, also known as Sauermalz or Sour Malt, is a type of malted barley which contains a small proportion (usually 1-2% by weight) of lactic acid.