Acidulated Malt

Acidulated malts are used to optimize the pH value in the mash when the brewing water is not entirely optimal. This leads to higher enzyme activity in the mash and thus, a higher yield and better flavor stability. The color of the wort become brighter and the aroma of the beer is more balanced. The amount used and its effect on the pH shift in the mash should be determined by preliminary tests. The pH value of the wort and beer is not usually reduced, as more buffer substances are also formed as a result of the improved mass transfer.

Available in ounces (oz) and pounds (lbs)

Type: Acidulated
Usage: Up to 5% of all beers for optimizing the pH levels in the mash.
Origin: Belgium
Lovibond: 4.7L
Range: 2.8L – 6.6L