Weyermann® Acidulated Malt – 10 lb Bag for Mash pH Adjustment

Description

Weyermann® Acidulated Malt is a specialty grain produced by using lactic acid (naturally occurring on the barley) to lower the pH of the mash. This is the preferred method for brewers following the Reinheitsgebot (German Purity Law), as it provides a natural way to optimize enzyme activity and improve mash efficiency. In addition to pH control, it enhances the flavor stability and “brightness” of the finished beer, especially in pale lagers and pilsners.

Mash Science Tip: Typically, every 1% of Acidulated malt added to the grist will lower the mash pH by 0.1 units. Most brewers use it at 1-5% of the total grist. It is also the secret ingredient for creating a light “tang” in styles like Gose or Berliner Weisse when used at higher concentrations (up to 10%).