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Acidulated Malt

Malt and Grain

Acidulated Malt

acid malt.jpg
acid malt.jpg

Acidulated Malt


1.7 - 2.8 L -pH3.4 - 3.6

Usage 1-5%, 10% for sour styles

Reduction of wort-pH leads to: in stock Acidulated Malt • Light Beer • a better mash working • “Schankbier” (10 % • intensified fermentation pH3.4 - 3.6 • Wheat Beer for sour • lighter Pilsner color • Ales styles) • improved flavor stability • “well-rounded” beer flavor

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