Used to reduce wort-pH which results in a better mash, intensified fermentation, lighter beer color,
improved flavor stability and a more well-rounded beer flavor in Pilsners, Weizens or other light colored beers.
Weyermann Acidulated Malt is perfect to adjust the pH level in mash or wort. There is a simple formula to calculate the dosage of Acidulated Malt: You have to use 1% of Acidulated malt to reduce the pH by 0.1. (Example: 3% Acidulated malt will reduce the pH level in mash by 0.3).
The exact effect depends of course on the special conditions in the mash or wort (buffering capacity …) and on the composition of the brew water.
Weyermann Acidulated Malt is produced by using lactic acid, which is generated by the naturally occurring lactic bacteria on grain .
Acidulated Malt is also a wonderful addition for beer styles with a typical “sourish” character like “Berliner Weisse”.
To reach the “sourish” character, use 8-10% of Acidulated malt.
Example Malt bill for “Berliner Weisse”
40% Weyermann Pilsner Malt
45% Weyermann Wheat Malt Pale
7 % Weyermann Carahell®
8 % Weyermann Acidulated Malt
Use in Pilsner or other light beer,
or Wheat Beer. Use up to 10%.
Avg. Lovibond: 1.75
Country of origin: Germany