Weyermann Acidulated Malt (Sauermalz) is made from premium German barley and contains natural lactic acid from un-hopped wort. It's the simplest way to lower your mash pH for better conversion and a crisper finished beer - and to brew sour styles.
- How to use: approx. 1% lowers mash pH by around 0.1; up to 10% in sour beers
- Sensory: fruity-acidic, universally applicable
- Colour: 2.0-5.0 EBC (1.2-2.3°L)
- Benefit: optimises enzyme activity through an ideal mash pH
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