13262M
Weyermann Acidulated
- In stock, ready to ship
- Inventory on the way
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.
Sensory: fruity-acidic, universally applicable
- Specialty malt for light and dark beer styles for pH optimization of mash
- Sour Beers
Recommended addition: 1% sour malt addition reduces the mash pH by approx. 0.1. Maximum addition 10% in sour beers
Enzyme activity: increases enzyme activity by optimal mash pH
Color:
2.5 – 12,0,0 EBC
1.4 – 5.0 Lovibond
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