Acidulated malt is a malt that contains a small percentage of lactic acid (usually around 1 to 2% by weight) on the husks. It is used to adjust mash pH in beer. Reducing mash pH can lead to a better mash, intensified fermentation, lighter colour for Pilsners, improved flavour stability and a well-rounded beer flavour. Acidulated malt is usually used in small proportions to adjust pH. It has been noted that for every 1% of the grist comprised of acid malt, a 0.1 drop in pH can be expected. Usually used as 1% to 5% of the grist for pH adjustment, it can also be used at a rate of 8% to 10% of the grist for sour beers such as Berliner Weiss to bring out sour character. Many people also use a small percentage (around 3%) in classic dry Irish stouts to give a characteristic sour note on the finish.
$5.88 - $7.15 / kg
Malt with a sour character used to lower pH in mashes and give a distinct sour flavour to your beer.
Colour EBC: 2.5-12
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Minimum grain quantity is 200g