Acidulated Malt reduces the pH value of the wort. This results in improved enzyme activity of the mash, greater yield and taste stability as well as in beer with a lighter colour and a balanced aroma. It also represents an interesting alternative for breweries that have no mash acidification. Use up to 5%. (if you want to have apparent sourness in your beer you will need 8-10%)

Avg. Lovibond: 3.5
Country of origin: Germany