Acidulated Malt Weyermann

Weyermann Acidulated Malt contains naturally derived lactic acid and is used to adjust mash and wort pH. Correct mash pH can improve conversion, fermentation performance, flavour stability, and finished-beer character.

As a practical guideline, adding about 1% of the grist can reduce mash pH by approximately 0.1, although water chemistry and the rest of the grain bill will affect the result.

• Origin: Germany
• Colour: 1.2–2.3 °L (2–5 EBC)
• Typical maximum usage: 5% of the grist
• Sour beer usage: up to 10% of the grist