Weyermann Acidulated

Description

Made from the finest German quality brewing barley. Contains natural lactic acid derived from un-hopped beer wort. Important ingredient to adjust the mash- and thus wort pH. Contributes to the optimization of the mash conversion.

Sensory: fruity-acidic, universally applicable

Recommended addition: 1% sour malt addition reduces the mash pH by approx. 0.1.
Maximum addition 10% in sour beers

Enzyme activity: increases enzyme activity by optimal mash pH

Color:
2.0 – 5.0 EBC
1.2 – 2.3 Lovibond