Lower the pH of your beer with Acid Malt.
|Malt produce of|
Acid Malt is a blonde barley Malt acidified with lactobacillus. It's colouring is 6-13 EBC or 2.8-5.4 Lovibond. Its equivalent is Weyermann Acidulated Malt, with an EBC of 3-6 or 1.7-2.8 Lovibond.
Used to improve flavour and reinforce flavours, Acid Malt is used for three main reasons:
- Lowering pH,
- Improving performance of hydrolytic enzyme (amylase, protease, and peptidase) and increasing release of sugars,
- Allowing improved fermentation by adjusting the pH level.
Acid Malt provides an ideal solution for brewers living in hard-water areas. It is also available as an organic Malt.
Recommended dosage is 5% and it is generally used with base Malts such as Pilsen base Malt.
You should store your Acid Malt in a cool dry place for a maximum of 24 months. If the Malt has been milled, it should be used within 3 months to ensure the maximum flavour.